Fresh Tomato Sauce w/ Sautéed Zucchini & Spaghetti
By: Lady Catherine ...
Published: Thursday, October 23, 2014 - 11:01am

Ingredients




For the Zucchini:
4 zucchini – peeled and sliced
Juice of ½ lemon
½ tsp. salt
½ tsp. black pepper
½ tsp. dried oregano
2 – tbs. canola oil
For the Fresh Tomato Sauce:
10 – 12 fresh beefsteak tomatoes quartered
5 cloves garlic – chopped
1 tbs. sugar
1 tbs. salt
1 tbs. dried oregano
½ cup fresh basil ripped
½ tsp. red pepper flakes
Romano cheese for grating
3 tbs. olive oil
1 lb. of your favorite spaghetti
Asiago cheese shavings for garnish
Olive oil for drizzling over the finished dish

Preparation

1 For the Zucchini: 2 Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola. 3 Heat a large frying pan and place the sliced zucchini in the pan; do not over crowd the pan.   When the zucchini become golden on one side, turn over and finish cooking on the other side. 4 Set the zucchini aside for the spaghetti dish. 5 For the Fresh Tomato Sauce: 6 Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered. 7 Add the olive oil, garlic, basil and seasonings and continue to cook down on a low heat; uncovered.  The longer you cook the sauce the better it gets. 8 Prepare the spaghetti according to directions and drain. 9 Place the spaghetti in a serving bowl.  Top with a drizzle of olive oil, a dash of red pepper flakes; add the fresh tomato sauce and toss.  Add fresh grated cheese, Asiago cheese and fresh basil to finish the dish. 10 Serve this dish with a glass of Baglio Di Pianetto wine.