Zucchini Ribbons with Tomato Sauce on Penne
I love this summer pasta dish. Loaded with antioxidants, eating this will leave my skin supple and glowing…even if I get a tad too much sun now and then.
Makes 4-6 servings
2 tablespoons extra virgin olive oil
1 small red onion, finely chopped
2-3 cloves fresh garlic, finely minced
2 pounds ripe plum tomatoes, coarsely chopped
3-4 tablespoons coarsely chopped sun-dried tomatoes
¼ cup red wine
2 tablespoons fresh oregano, minced
½ cup coarsely chopped fresh basil
Cracked black pepper
2-3 zucchini, cut into ribbons with a peeler
Fresh basil sprigs, for garnish
8-10 ounces penne pasta
In a medium pot, over medium heat, warm olive oil, onion and garlic. Sauté for 1 minute. Stir in fresh and sun-dried tomatoes and simmer over low heat for 15 minutes. Add red wine, oregano and basil, season to taste with salt and pepper and simmer over low heat while preparing the zucchini and pasta.
Bring a pot of salted water to a boil. Using a strainer, dip zucchini strips in boiling water and drain well.
Transfer to a mixing bowl. In the same water, cook pasta as dente, about 9 minutes. Drain pasta very well, but do not rinse. Transfer to mixing bowl with zucchini. Spoon tomato sauce over pasta and zucchini and mix well to combine. Transfer to a shallow platter and serve immediately, garnished with basil sprigs.