Zucchini Spaghetti al Pomodoro Classico

Introduction:

This dish is inspired by the simplicity of a fresh classical tomato sauce pair with crunchy zucchini spaghetti treads. This is a great dish for someone who has a gluten intolerance or vegetarian.

Ingredients:

• 3 green zucchini
• 1 ½ cup passata di pomodoro  (tomato puree)
• 1 clove of garlic (green center removed)
• 10 gram of white onion finally diced
• 4 leaf of fresh basil
• 2-table spoon freshly grated parmigiano reggiano.
• 3 table spoon extra virgin olive oil

Instructions:

1. Using a spaghetti tool cut the washed zucchini into threads
2. In a medium size skillet add olive oil at medium heat, add the whole garlic and roasted gently until soft and golden.
3. Remove garlic from skillet and set aside, add the finely diced onions and cook until translucent.
4. As the onions become translucent, add our passata di pomodoro and cook at medium low temperature for about 10 minutes.
5. As the tomato sauce is ready adjust with salt and pepper.
6. Remove the pan from the stove , add the zucchini spaghetti and allow them to soften into the warm sauce.
7. Tossed the zucchini noodles with the sauce drizzle with extra virgin olive oil and parmigiano reggiano.
8. Adjust the seasoning if needed break with your hand the fresh basil leaves and serve.
9. Buon appetito.