Cherry tomato arrabbiata zoodles

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Prep Time: 5 mins | Cook Time: 14 mins | Total Time: 19 mins |Servings: 2

Author: Dominique | Perchance to Cook

Ingredients

• 2 medium zucchini

• 1 Tbs + 1 tsp olive oil

• 2 heaping Tbs of chopped garlic (this was 8 cloves of garlic for me)

• 1/4 tsp crushed red pepper

• 1 1/2 cups of cherry tomatoes , halved (this was 10.5 ounces for me)

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 1/2 tsp dried oregano

• 1 1/2 tsp dried basil

Instructions

1. Spiralize the zucchini with a spiralizer. I used the Chipper Blade from my Paderno Spiral Vegetable Slicer. Place the spiralized zucchini into a colander/strainer. Put a large pinch of salt onto the zucchini, toss it around and then let the zucchini sit so that the liquid can drain from it.

2. Put the olive oil into a sauté pan, put the chopped garlic into the oil and mix together. Then turn the stovetop heat to medium-high heat and let the garlic cook for 1.5-2 minutes. Make sure to stir the garlic often and watch it carefully, to make sure it doesn't burn and if it starts to turn brown too quickly, remove it from heat and then put it back on. Add the crushed red pepper, mix into the garlic and heat for about 30 seconds. Remove the pan from heat and let everything simmer while cooling off.

3. Reduce the stove top heat to medium. Put the pan with the garlic back on the burner, add the cherry tomatoes, salt, pepper, oregano, and basil. Mix together and let everything cook for about 9-10 minutes. You'll notice that the tomatoes will soften and the sauce will thicken. Make sure to mix every so often.

4. While the tomatoes cook, put the zucchini noodles on top of paper towels. With another paper towel, press down on top of the zucchini noodles, getting all the excess moisture out.

5. Once the tomatoes have cooked for 9-10 minutes, increase the stove top heat to medium-high and add the zucchini noodles to the pan. Cook for 1 minute and 30 seconds, mixing often.