I like this as a side dish but equally you could cook the spiralized zucchini separately and serve the sauce on top like spaghetti. A marinara sauce consists of tomatoes, garlic, basil and red pepper flakes. Once cooked serve straight away – if you leave it it gets watery from the zucchini.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 large cloves of garlic – grated
14 oz. San Marzano canned tomatoes (these are the best tasting)
2 tbsp. fresh basil – cut into thin slivers with scissors
2 large zucchini – spiralized
Heat oil in a large frying pan and, when nice and hot, add the garlic. Cook for a couple of minutes but don’t let it brown.
Tip in the tomatoes and mash them with a potato masher to break them down.
Add the basil.
Cook until bubbling then add the zucchini and continue cooking until zucchini is still ‘al dente’ – really only a few minutes so you need to keep an eye on it. Serve immediately.
