Zucchini Pasta with a Tomato Sauce ~ AKA: Zoodles

Zucchini Pasta with a Tomato Sauce ~ AKA: Zoodles

Wash, Clean and Dry
2 Medium/Large Zucchinis or several smaller ones
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Zucchini until you reach the seeds, turn the Zucchini and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Zucchini sweat off the excess moisture. I let the Zucchinis drain for 30 Minutes. Rinse the Zucchini well with cold water then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

Sauce:
I use 3 Large Fresh Garden Tomatoes washing them first. I did not remove the Skins. I just removed the Core. If you would like to remove the skin, place the Tomatoes in Boiling water for about 1 minute then immediately into an Ice Bath (large bowl filled with Water and Ice)  then remove the skins.
Chopped the Tomatoes. I don't mind the seed, you can remove them if you don't want the seeds.

In a Dutch Oven add  2-3 TBL.Extra Virgin Olive Oil. The add:
1 Medium/Large Chopped Onion
When the Onions are about done add Fresh Minced Garlic to your Tasting.
Cook for 1 minute, this will keep the garlic from getting bitter.
Add all the Tomatoes
Add to taste
Italian Seasoning
Ground Black Pepper and Salt.
Red Pepper Flakes to Taste. (Optional)
Cook on Medium High or until the Tomatoes have softened about 10 minutes.
Deglaze with ½ Cup Red Wine. I used Cabernet Sauvignon (Wine is Optional)
Reduce on Medium High for 10 minutes making a thick Sauce. You do not want it watery as the Zucchinis will add some moisture to the Sauce. Check your seasoning and adjust if needed.

Add all the Julienne Zucchinis using Tongues to gently mix them in with the Sauce.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with
Parmigiano Reggiano and Pecorino Romano if desired.