Yes, I know, it’s been a long time since my last post. We’ve been a little overwhelmed with our full-time jobs, wedding video business (fortwayneweddingvideo.com), our families, our garden and my pool! But, I wanted to share a great recipe that I made this week.
I made Williams Sonoma recipe for Zucchini Pasta with Fresh Tomato Sauce last night with a few updates. It uses mostly items you may have in your garden or that you can find at the farmers market… zucchini, tomatoes, basil, oregano, & garlic. It’s tasty, healthy, fast, and best of all…. NO COOKING! Perfect for those hot Summer nights you don’t want to be slaving away in the kitchen!
4 zucchini, about 2 lb. total
1 Tbs. sea salt, plus more, to taste
4 large ripe tomatoes, about 2 lb. total, diced
2 garlic cloves, minced
1/2 tbsp. fresh basil, cut into thin ribbons
1/2 tbsp. fresh oregano, chopped
2 Tbs. extra-virgin olive oil
Generous pinch of freshly ground pepper, plus more, to taste
Using a mandoline, a sharp knife or a very sharp vegetable peeler, cut each zucchini lengthwise into slices about 1/8 inch thick. Carefully squeeze water out of zucchini. Using a clean kitchen towel, pat the slices dry. Place the slices in a large bowl, sprinkle with the 1 Tbs. salt and toss gently to coat.
In a large bowl, combine the tomatoes with their juices, garlic and basil and toss gently to mix. Stir 2 Tbs. of the olive oil and a generous pinch each of salt and pepper into the tomato mixture.
Drizzle the remaining 1 Tbs. olive oil over the zucchini and top with a few grinds of pepper. Spoon the tomato mixture evenly over the zucchini.
Recipe courtesy Williams-Sonoma