Recipe: Sauteed Summer Squash Noodles with Roasted Tomato Garlic Sauce

SAUTEED SUMMER SQUASH NOODLES
WITH ROASTED TOMATO GARLIC SAUCE

FOR THE SAUCE:
1 pint grape tomatoes
8 garlic cloves, peeled, sliced
2 tbsp. extra-virgin olive oil
1 cup crushed tomatoes (San Marzano style preferred)
4 tbsp. fresh basil, cut into strips or torn into pieces
Salt, black pepper, and Parmesan cheese (to taste)
FOR THE SUMMER SQUASH NOODLES:
3 zucchini
3 yellow squash
4 tbsp. extra-virgin olive oil
1 cup small-diced red onions
2 tbsp. minced fresh garlic
Salt, black pepper and Parmesan cheese to taste

TO PREPARE THE SAUCE:
Heat oven to 450 degrees F.

Place grape tomatoes and garlic on sheet pan and toss all over with the olive oil, coating thoroughly.

Place in oven and roast for about 10 minutes until tomatoes are very soft and wilted and garlic is aromatic and light golden, but not darkened.

Place roasted tomatoes in bowl, combine with the canned tomatoes and crush with hand blender until desired consistency (or use blender or food processor). Add the fresh basil and seasonings. Reheat and serve with the squash "noodles."

TO PREPARE THE SUMMER SQUASH NOODLES:
Using a vegetable peeler, peel the exterior of the squashes into long, wide noodles going all around the outside, leaving the center where the seeds are. These can be saved for soup.

Heat saute pan on high heat, add olive oil, and cook the onions for about 30 seconds, add the garlic, cook for 10 seconds until aromatic.

Add the summer squashes tossing well and cook only for about one minute or just until wilted and tender. Season to taste with salt and black pepper.

TO SERVE:
Divide onto four serving plates, and top with the tomato sauce. Garnish with parmesan cheese and a basil leaf.

Makes about 10 (8-inch) portions
From: Chef Jamie Roraback, Connecticut Culinary Institute
Source: NBC 30 TV, Connecticut, 2002