I’ve been on a bit of a no-heat-required kick lately, whipping up summery recipes that don’t require the oven or stove. This recipe continues in the same vein — it is basically a zucchini and tomato salad, masquerading as a plate of pasta al pomodoro. It would make an elegant first course at a dinner party, and its impressive looks belie the fact that it takes minutes to put together.
In order to make the zucchini “pasta,” you’ll need a julienne slicer or vegetable spiralizer. I prefer the look of julienne strands — they resemble pasta alla chitarra, one of my favorite noodles in existence. I use the wide julienne slicer by Kyocera — its ceramic blade will never rust, and stays sharp much longer than stainless steel. This tool, along with my trusty cut-proof glove, make this recipe a breeze.
Topped with raw tomato sauce, this plate of nutritious vegetables is enhanced with an Italian trifecta of garlic, basil, and extra virgin olive oil. The sauce also makes a great bruschetta topping, as well as a summer spaghetti sauce, tossed in while the noodles are still warm.
Zucchini Pasta al Pomodoro
serves 2 as a first course
1 medium zucchini, julienned into long strands
1 roma tomato, seeded and diced
1 clove garlic, minced
3 large leaves of basil, chiffonaded
1 Tbsp. olive oil
1/8 tsp. sea salt
1/8 tsp. ground black pepper
1. Arrange the zucchini “pasta” on a plate.
2. In a small bowl, combine the rest of the ingredients, tossing to coat with olive oil.
3. Top the zucchini with the tomato mixture and serve.