4 medium zucchini spiralized
2 Tablespoons extra virgin olive oil?
1 cup ripe grape or cherry tomatoes?1/2 teaspoon kosher salt
12 to 15 turns freshly ground pepper?
2 large cloves garlic, crushed?
splash white wine
handful fresh basil leaves, chiffonade cut
Wash zucchini, peel off skin and use a mandolin or spiralizer to create “noodles”. Place “noodles” in a mesh strainer and generously salt. Allow to sit for at least 30 minutes, discard liquid and gently squeeze out any remaining liquid from the noodles.?Wash tomatoes and remove any stems. Set aside to dry.
Grab a handful of fresh basil leaves, place in a flat pile, roll up and thinly slice.
Place a large frying pan over medium high heat. Once very hot, add olive oil and then tomatoes. Cook tomatoes, stirring occasionally for 5 to 7 minutes until they are blistered and starting to burst.?Sprinkle kosher salt and pepper over tomatoes, add in crushed garlic and a splash of white wine. Continue cooking, stirring constantly, for 1 minute until garlic is fragrant. Use the back of a wooden spoon to crush the tomatoes and release their juices.
Toss zucchini “noodles” into frying pan, stir to combine and cook until noodles are heated through, about 3 to 4 minutes.?Remove from heat, adjust salt and pepper if necessary, toss with fresh basil, serve and Enjoy!