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.
- Heat a large sauce pan with olive oil to medium high. Once oil is warm, add onion and garlic. Cook for 3-5 minutes.
- Pour in tomato sauce and tomatoes, seasonings stir, and then reduce the heat to low. Cover and simmer for about 20 minutes.
- 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.
- Serve 1/4 of the noodles with 1/4 of the sauce. Top with fresh parsley.