This is one of my absolute favourite dinners at the moment, it’s quick, easy, healthy and delicious which is really all I need from a meal right now, especially the easy part. Because I’m eating a low carb diet and my husband isn’t completely and my oldest daughter is sometimes and my three year old is part breatharian, cooking dinner reminds me of my cheffing days cooking from an a la carte menu to order. At least the baby gladly eats anything at this point.
I make my zoodles (zucchini noodles) with my veg peeler, this makes them look a lot like pappardelle pasta and really gives them the loveliest texture. No need to cook them either, just a coating of hot sauce is enough to render them perfectly al dente.
Tomato Sauce Recipe
1 onion, finely chopped
3 cloves garlic, finely chopped
2 T tomato paste
2 tins chopped Italian tomatoes
2 T chopped fresh herbs – I used oregano and basil
1/2 cup pitted Raptor Rise Garlic Olives
2 Warthog Cabanossi Sausages thinly sliced
1 punnet black mushrooms, sliced
Coconut Oil for cooking
Sauté mushrooms in coconut oil until all liquid has evaporated, season and remove from pan and set aside.
Sweat onions and garlic in coconut oil until translucent.
Add tomato paste and mix well, sauté for 5 minutes.
Add tinned tomatoes, turn the heat down and simmer lid off for 20 minutes.
While sauce simmers you can slice your zoodles into your serving bowls. I use 3 medium sized zucchini per adult.
Once the sauce has thickened add the mushrooms, cabanossi, olives and herbs, stir well to incorporate and you’re done, pour over zoodles, toss to coat evenly and you’re ready to eat.
Salt and pepper to taste