September 9, 2015
Since I just told you about those delicious Pad Thai Zoodles, I figure zucchini noodles might still be on your mind. So it would be the perfect time to share this Spicy Tomato Butter Basil sauce recipe with ya’ll. We’ve have been enjoying this amazing sauce over zoodles all summer long. The buttery sauce is just perfect over that fresh zucchini. But even if you’re not in to zucchini noodles
– which I can’t imagine because they are sooo yummy – this rich decadent tomato sauce is equally to die for over regular old pasta.
I bet a lot of you folks have bunches of ripe tomatoes that need to be put to good use and this recipe is just the thing for that. But if you are in a bit of a hurry and don’t want to make things totally from scratch, you can substitute in two 28 oz. cans of diced tomatoes (I love the San Marzano ones) in lieu of the garden fresh option. Always tasty, no matter which way you go. And you’ll have quite a bit of this sauce. Generally the husband and I get two to three meals out of a batch of it. So if you don’t fancy having it for dinner twice in a week, the good news is that it freezes very well.
Fresh and flavourful, lush and velvety, you just can’t go wrong with this Spicy Tomato Butter Basil Sauce. Serve it over zoodles for a light, summer garden vibe and when you need some cold weather comfort, it will be just the winter warmer you need served over a big bowl of pasta.
Zoodles with Spicy Tomato Butter Basil Sauce
recipe for Spicy Tomato Butter Sauce with Basil slightly adapted from: Once Upon a Chef
For the Zoodles:
- 5 medium zucchini
- 3 Tablespoons of olive oil
For the Spicy Tomato Butter Sauce with Basil:
- 4 pounds plum tomatoes (or two 28-ounce can diced plum tomatoes)
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium yellow onions, peeled and cut in half
- 4 garlic cloves, peeled and smashed
- 1 red pepper, finely diced
- 1-1/4 teaspoons salt
- 1 teaspoon sugar (you may not need this if your tomatoes are very sweet)
- 2 tablespoons chopped fresh basil
- freshly grated parmesan cheese – to serve
If using fresh tomatoes: Using a sharp knife, cut an 1/4-inch deep X on one end of each tomato. Then, place scored tomatoes into a pot of boiling water and cook until you see the skin starting to wrinkle and split, 1-3 minutes, then lift the tomatoes out with the slotted spoon and plunge them into a bowl of ice cold water. Peel the skin off of the tomatoes and cut into 1/2-inch chunks. (Cut off and discard the cores at this point.)
Place the diced tomatoes and all of their juices into a large saucepan. Add the butter, olive oil, onions, garlic, red pepper, salt and sugar and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 75-90 minutes, stirring occasionally, or until the sauce is no longer watery. Remove and discard the onions and any large chunks of garlic (the garlic should have mostly dissolved into the sauce). Personally, I like onions and at this point these onions are sooooo tasty, I couldn’t bear to throw them away. So I chopped one of the onions up and added it back into the sauce. Taste and adjust seasoning if necessary. Add basil right before serving.
Cut the zucchini into noodles by using a vegetable spiralizer tool. Cut zucchini noodles to a manageable fork twirling length – about 10 – 12″. Toss zoodles with a bit of salt and set aside for 15 – 30 minutes so that they can release some of their moisture. Drain zoodles. Add olive oil to frying pan and heat over medium heat. Add zucchini noodles and cook for 2-3 minutes or until tender. Take care not to overcook the zoodles. They are better slightly crunchy. Turn the heat off and let the zucchini noodles sit for about 5 minutes to allow as much moisture as possible to release from the noodles. Drain excess water away.
Add your desired amount of spicy tomato butter sauce to zoodles and toss to coat. Serve topped with freshly grated parmesan.
Zoodles with Spicy Tomato Sauce with Basil brought to you by: Runcible Temps (www.leaandjay.com)
September 2, 2015
So remember how a couple of weeks ago I told you all about those delicious Zucchini Fritters with Feta and Dill? I mentioned then that I would have a lot of zucchini recipes headed your way. Well look out… here they come! I’m starting this whole zucchini round-up off with this fantastic recipe for Pad Thai Zoodles. “Zoodles?”, you might ask. Yup….turns out you can make noodles out of zucchini…hence Zoodles!
Now I’m not going to tell you that you’ll be completely fooled and think you are actually eating pasta. You won’t. However, zoodles are absolutely delicious. We’ve been obsessed with them around here this summer and have literally eaten oodles of zoodles at this point. I had been seeing them talked up on the internet for a while, but didn’t actually have any type of spiralizing tool that I could use to cut said zoodles. Then I happened to be shopping at a Bed Bath & Beyond or some such store and saw this “Veggetti” tool. It was pretty cheap and claimed it was easy to use, so I decided to give it a whirl before investing in a higher dollar spiralizer.
I mean what if we didn’t even like zucchini noodles? Hah! The husband and I are just wondering where they’ve been all our lives! So we’ve been gobbling them up with all sorts of different sauces etc. And these Pad Thai Zoodles are definitely one of our favourite zucchini noodle creations thus far. Again…we aren’t really fooled into thinking we’re eating actual Pad Thai, but this twist on that traditional dish is wonderful. Gluten free, low carb, light and summer-y, with just the right amount of spice and no pasta coma to deal with post dinner. We enjoyed ours on Meatless Monday, but you could add any protein to the dish that you like – perhaps some shrimp or chicken for instance.
But before I set you off and running to make up a batch of zoodles, I should give you a couple of words of advice. The spiralizers will cut really long zucchini noodles, which I found a bit difficult to work with. So now I will cut the noodles once they reach about 10 – 12 inches, which I have found to be the perfect fork twirling length. Once I have all my zoodles cut, I sprinkle a bit of salt over them and let them sit for about 15 – 30 minutes, tossing them occasionally. They will release quite a bit of water! Drain that water away and then let them sit again for a bit after you have sautéed them. Drain that water away before you mix with any sauces.
Believe me, you too will be wondering where zoodles have been all your life once you get a taste of these spicy Pad Thai Zoodles. And you’ll be feeling oh so virtuous for being so healthy and eating up your veggies. Get to spiralizing some zucchini today!
Pad Thai Zoodles
recipe slightly adapted from: White on Rice Couple
- 5 medium zucchini
- 2 Tablespoons (30ml) olive oil, divided
- 3 large cloves garlic, minced or crushed
- 1/2 red bell pepper, seeded and sliced thin
- 3 green onions, sliced
- 1 large egg
- about 2 cups (480ml) bean sprouts
- 1/3 cup (80ml) roasted peanuts, chopped
- 1/4 cup chopped cilantro (optional)
- fresh hot red pepper slices for serving (optional)
- Few lime wedges for serving (optional)
For the Sauce:
- 2 Tablespoons (30ml) rice vinegar or distilled white vinegar
- 2 Tablespoons (30ml) fish sauce or to taste
- 3 Tablespoons (45ml) ketchup
- 1 teaspoon (5ml) packed brown sugar
- 1/2 teaspoon cayenne pepper or 1 small red chili, sliced
- 1 teaspoon chili garlic sauce, or to taste
Begin by making the Pad Thai Sauce. Combine vinegar, fish sauce, ketchup, brown sugar, cayenne pepper and chili garlic sauce together in a small bowl. Whisk to blend. Set aside.
Cut zucchini into noodles by using a vegetable spiralizer. The noodles will be quite long. Cut to a more manageable length – about 10 -12″. Toss zucchini with a little salt and set aside for 15-20 minutes to allow it to release some liquid. Drain liquid.
Heat a large frying pan over medium high heat. Add 1 Tablespoon of the olive oil. Add zucchini noodles and cook for 2 -3 minutes or until the zucchini is tender. Depending on the size of the pan, you may need to work in batches. Take care to not overcook the zucchini. You don’t want it to go all mushy – it should remain slightly crunchy.
Remove the zoodles to a bowl and let them rest for about 5 minutes to release as much liquid as possible.
Wipe the frying pan clean. Add remaining olive oil and heat over medium high. Add garlic to the pan and cook until soft. Add bell pepper and green onions. Again, cook until tender.
Push veggies to the side and add egg to the pan, working to quickly scramble and chop into small pieces.
Drain liquid from resting zucchini noodles and add them back to the pan with the vegetable/egg mixture. Add the sauce and toss to combine. Cook for 1 -2 minutes until the noodles are warmed. Stir in the bean sprouts and remove from heat.
Top Zoodle Pad Thai with roasted peanuts and fresh cilantro. Serve with lime wedges.
Pad Thai Zoodles brought to you by: Runcible Eats (www.leaandjay.com)