Zucchini Fettuccine with Tomato Sauce

By JimnShel1

Ingredients

• 4 large zucchini or yellow squash
• Kosher salt
• 5 medium vine-ripened tomatoes
• 1/4 cup Extra-virgin olive oil, plus more for drizzling
• 1/2 clove garlic, chopped
• 1 tsp. jalapeno pepper, chopped
• Freshly ground pepper
• 1/4 cup pine nuts, chopped, plus more for topping
• 1/4 cup fresh basil, chopped
• 1 tsp. fresh oregano, chopped

Preparation

Step 1

Trim, and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4 to 1/2-inch-wide strips and make them look like fettuccine. Transfer to a colander and toss with 3/4 tsp salt, let drain in the sink, tossing, occasionally, about 30 minutes. Rinse well and pat dry.

Meanwhile, peel the tomatoes and halve them horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno and 1/4 tsp each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl. Add the pine nuts, basil, oregano and salt to taste.

Divide the zucchini among the bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.