Zoodles Noodles With Burst Cherry Tomato Sauce Food
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
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PESTO ZUCCHINI NOODLES WITH BURST CHERRY TOMATOES
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- Spiralize your zucchinis and then wrap in paper towels or a light kitchen dish cloth. Pat to soak up the excess water from the noodles.
- In a pan over medium high heat, add ¾ tablespoon of the coconut oil and heat. Add the zucchini noodles and cook for about 1 to 2 minutes until still slightly crunchy but tender. Remove from the pan and place in a bowl, but don't remove the pan from the heat.
- Add in the last teaspoon of coconut oil, and add the cherry tomatoes and toss in the coconut oil to coat. Heat through for about 2 minutes until the tomatoes are heated, and slightly burst. Season with salt and pepper. Remove from heat.
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- Line a sheet pan with parchment paper. Set aside. Set an oven rack at the top position and preheat oven to 425F (218C). Toss tomatoes and peppers with 1 Tbs of oil and sprinkle with 1/4 tsp sea salt. Roast tomatoes and pepper in a preheated oven for 15 minutes. The tomatoes will burst and the tomatoes and pepper will have some charring when done. Set aside.
- In a large skillet, add the remaining olive oil and heat on medium until the oil shimmers. Turn the heat to medium -low and add the garlic, pushing it around in the pan for about 30 seconds, until fragrant. It burns easily, so keep an eye on it. Add the spiralized zucchini noodles and shallot to the pan. Using tongs, gently toss and cook the noodles on medium-low heat for about three minutes (keep those noodles movin!). They'll begin to warm through. Working quickly, to the pan, add the beans, roasted peppers and tomatoes and all their juices. Gently toss to incorporate and heat all the ingredients through - being careful here as the beans break easily. Season with oregano, pepper flakes, 1/4 tsp salt and squeeze of lemon. Toss/stir. Give the noodles a quick taste to see if the texture is right for you and to make sure the beans are warm. If so, remove from heat after a total of about five to six minutes from when the zoodles hit the pan. This recipe cooks fast. We're going for al dent
- Add a few grinds of fresh pepper. Taste for seasoning adjustment, then spoon into bowls and garnish with torn basil and cheese if using.
- Store leftovers in a covered container in the refrigerator. Gently reheat on stovetop. This recipe does not freeze well.
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