4 summer squash such as zucchini
1 14 oz. can diced tomatoes
1 medium fresh tomato
2 cloves of garlic
~10 leaves fresh basil
extra virgin olive oil
First run your garlic through a garlic press and place into a small bowl or cup. Add 1 tbsp warm water to the garlic, stir and set aside.
Next drain your tomatoes and reserve the liquid. Dice your fresh tomato into half inch cubes.
Chop your basil. Leaves such as mint and basil are easiest to cut if youchiffonade them by stacking the leaves on top of each other and rolling them lengthwise like a cigarette. From there they are easy to cut into thin strips.
In a pan heat 2 tbsp of olive oil and add the garlic. Cook until fragrant but not brown, about one minute. Add the canned tomatoes and simmer until sauce starts to thicken, about 8 minutes.
While the sauce is simmering, peel squash as shown in the video. Saute the squash ribbons in olive oil on medium heat. Sprinkle with salt and sauté for no more than 2 minutes. Do not allow them to brown or soften. Noodles should be brightly colored and al dente. Remove from pan and set aside.
When sauce starts to thicken, add fresh tomatoes and basil. Add some reserved tomato liquid if it becomes too thick to work with. Cook sauce another 3 minutes or so and salt to taste.
Toss your sauce with squash noodles and serve immediately.