Categories: Pasta

Ingredients

• 4 cups quartered tomatoes
• 1/2 cup chopped onion
• 1/4 cup olive oil
• 5 garlic cloves
• 1 tsp sugar
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1 tsp red wine vinegar
• 8 cups spiralized or julienned zucchini
• 2 tbsp kosher salt
• 1 tbsp minced fresh garlic
• 2 tbsp olive oil
• 1/2 cup grated romano cheese
• 1/2 cup thinly sliced basil

Directions

1. Preheat oven to 400.

2. For the sauce, combine tomatoes, onion, 1/4 cup oil, garlic cloves, sugar, 1 tsp salt, pepper flakes and 1/4 tsp black pepper in a 3-qt baking dish; roast 45 minutes. Transfer vegetables to a blender.

3. Add vinegar to blender and puree.

4. For the noodles, toss zucchini noodles with 2 tbsp salt; transfer to a strainer set over a bowl and drain 45 minutes. Rinse noodles, then dry with a salad spinner.

5. Saute minced garlic in 2 tbsp oil in a saute pan over high heat until fragrant, 30 seconds. Add zucchini noodles and cook until heated through, 3-5 minutes. Stir in the romano cheese and basil.

6. Serve noodles with tomato sauce.

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