Zucchini Linguini with Fresh Tomato Sauce

What you need:

  • 1 1/2 c cherry tomatoes, chopped and separated
  • 2 garlic cloves, finely chopped and separated
  • 1/2 lemon, juiced
  • Extra-virgin olive oil (EVOO)
  • 6 basil leaves, separated and chiffonade cut (fine ribbons)
  • 1 sm eggplant, diced
  • 1 onion, diced
  • 1 lg zucchini, spiralized
  • Freshly ground sea salt and pepper

What you do:

  • Add 1 c tomato, garlic, lemon juice and 1/8 c EVOO to food processor.
  • Season with salt and pepper.
  • Blend until well mixed.
  • Transfer to bowl.
  • Add 3/4 of the chiffonade basil leaves
  • Heat 1-2 tbs EVOO in sauté pan over med-high heat.
  • Add garlic and cook about 1 min.
  • Add eggplant and onion.
  • Cook for about 5 min, stirring often, adding EVOO if needed.
  • Add zucchini.
  • Cook for 3 min, stirring often, until zucchini is softened and begins to turn translucent.
  • Add remaining tomatoes.
  • Add tomato sauce to sauté pan.
  • Cook until tomatoes are heated through.
  • Transfer to serving dish.
  • Season with salt and pepper as needed.
  • Garnish with shaved parmesan and remaining basil chiffonade.
Dan Kirk