Zucchini Fettucine with Tomato Sauce

By JimnShel1

Ingredients

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

Preparation

Step 1

Trim and peel zucchini, then use a mandoline to thinly slice into fettuccine shaped strips. Transfer to a colander and toss with 3/4 tsp. salt. Let drain in the sink, tossing occassionally, about 30 minutes. Rinse well and pat dry.

Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve 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. 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.