Ingredients:

  • 2 lbs medium zucchini, spiralized
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 1/2 cup fresh basil, chiffonade
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Spiralize the zucchini into long, thin spirals.
  2. Place the zucchini spirals in a colander, sprinkle with 1 tsp sea salt, toss gently, and let sit for 15 minutes to purge moisture.
  3. Rinse the salt off quickly with cold water and pat the zoodles aggressively with paper towels until dry to the touch.
  4. Heat olive oil in a large cast-iron skillet over medium heat. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
  5. Pour in the crushed tomatoes and simmer on medium-low for 10–12 minutes, stirring occasionally, until the sauce thickens.
  6. Stir in the fresh basil and black pepper to finish the sauce.
  7. Add the dried zucchini spirals to the skillet with the sauce. Toss gently over medium-high heat for 2-3 minutes until heated through but still al dente.