Ingredients
Units
Scale
For the Zucchini:
- 4 zucchini - peeled and sliced
- Juice of 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 2 tbs. canola oil
- 10 - 12 fresh beefsteak tomatoes, quartered
- 5 cloves garlic - chopped
- 1 tbs. sugar
- 1 tbs. salt
- 1 tbs. dried oregano
- 1/2 cup fresh basil ripped
- 1/2 tsp. red pepper flakes
- Romano cheese for grating
- 3 tbs. olive oil
- 1 lb. of your favorite spaghetti
- Asiago cheese shavings for garnish
- Olive oil for drizzling over the finished dish
Instructions
For the Zucchini:
- 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 overcrowd the pan. When the zucchini becomes 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 and 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American, Italian