Ingredients
Equipment
Method
- Grate the zucchinis finely using a box grater, until you have about 3 cups of shredded zucchini, and set aside.
- Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering and fragrant.
- Add the grated zucchini to the skillet, sprinkle lightly with salt, and cook, stirring often, for about 5-7 minutes until it softens and releases some water, the mixture should look slightly glossy.
- Push the zucchini to one side of the pan, then add the minced garlic to the empty side and cook for about 2 minutes until fragrant and slightly golden.
- Increase the heat to medium-high, pour in a splash of white wine or lemon juice to deglaze, scraping up any browned bits from the bottom of the pan with your wooden spoon.
- Add the crushed tomatoes along with dried oregano and chili flakes, stirring well to combine. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens slightly and becomes fragrant.
- Meanwhile, bring a large pot of salted water to a boil, cook your pasta until al dente according to package instructions, then drain, reserving about a cup of pasta water.
- Toss the cooked pasta into the skillet with the zucchini sauce, adding a splash of reserved pasta water if needed to loosen the sauce and help it coat the pasta evenly.
- Stir gently to combine, then taste and adjust seasoning with more salt or chili flakes if desired.
- Serve immediately, garnished with fresh basil leaves for a burst of aroma and freshness.
Notes
Ensure not to overcook the zucchini to keep a slight bite and vibrant flavor. Adjust chili flakes and herbs to your taste for a personalized touch.