Zucchini Noodles with Chunky Tomato Sauce


2 Tablespoons extra virgin olive oil

1/2 cup diced white onions

6 garlic cloves, peeled and minced (or pressed)

1 (28-ounce) can diced tomatoes

2 Tablespoons tomato paste

1/2 cup roughly chopped fresh basil leaves, loosely packed

1 1/2 teaspoons coarse salt

1/4 teaspoon black pepper

2 large zucchinis, spiralized or thinly sliced (HINT* You can buy spiralized pre-done at Whole Foods)

*freshly grated Parmesan cheese, for grating


Heat oil in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt and pepper, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with salt and pepper.

Add in the spiralized zucchini and toss until it is evenly coated with sauce.  Continue to cook for 2-3 minutes until the noodles are slightly softened.  Remove from the heat and serve immediately. Optional to garnish with Parmesan cheese.

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