Zucchini Spaghetti

INGREDIENTS:

400g can tomato sauce
400g can crushed tomatoes
2 tbsp olive oil plus 1 tsp separated, for noodles
2 tbsp minced garlic
¼ cup chopped onion
¼ tsp salt plus more to taste
¼ tsp red pepper flakes
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tbsp chopped fresh parsley
4 cups zucchini noodles – you can make these with a zoodler – $5 from countdown or warehouse.

METHOD:

  1. Heat a large sauce pan with olive oil to medium high. Once oil is warm, add onion and garlic. Cook for 3-5 minutes.
  2. Pour in tomato sauce and tomatoes, seasonings stir, and then reduce the heat to low. Cover and simmer for about 20 minutes.
  3. While the sauce is cooking, saute your zucchini noodles. Heat a large skillet to medium, add 1 tsp of olive oil and noodles. Stir frequently and cook for only 3 or 4 minutes. Set aside! Noodles should be “al dente” and not overcooked or mushy.
  4. Serve 1/4 of the noodles with 1/4 of the sauce. Top with fresh parsley.