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Categories:
zucchini lemon salt black pepper oregano canola oil tomatoes garlic sugar salt oregano fresh basil red pepper Romano cheese olive oil favorite Asiago cheese shavings olive oil
Viewed: 5 - Published at: 5 years agoIngredients
- 4 zucchini - peeled and sliced
- 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 canola oil - tbs.
- 10 beefsteak tomatoes - 12 fresh, quartered
- 5 cloves garlic - chopped
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1/2 cup fresh basil ripped
- 1/2 teaspoon red pepper flakes
- romano cheese for grating
- 3 tablespoons olive oil
- 1 pound spaghetti your favorite
- asiago cheese shavings for garnish
- olive oil for drizzling over the finished dish
Method
- Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola.
- 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.
- Set the zucchini aside for the spaghetti dish.
- For the Fresh Tomato Sauce:
- Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered.
- 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.
- Prepare the spaghetti according to directions and drain.
- 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.
- Serve this dish with a glass of Baglio Di Pianetto wine.
