Zucchini noodles, also called zoodles, are one of the best options when you quickly want to have something warm to eat. However, the zucchini tagliatelle are not what’s so special about the Zucchini Tomato Pasta Milanese. It’s the tomato sauce that’s crucial here 🙂
Tomato sauce? That’s not really something earth-shattering. Anyone can cook it. Yes, that’s true! But everyone does it differently 🙂 That’s why I thought that the one millionth tomato sauce recipe deserves a place on our large, wide internet.
Why is this the best tomato sauce recipe in the world? I’ll tell you why. Once we had lunch in the Galleria Vittorio Emanuele II in Milan. There, I ate the most delicious pasta with tomato sauce that I’ve ever had in all my life. It’s been in my head for the last 17 years now. Maybe you know that. You have eaten something so incredibly good that you simply cannot forget it. Since the original tomato sauce was unfortunately not vegan or plant-based, the decision was clear: The tomato sauce had to be brought to life from my memory here on Tastes Like Green Spirit in a vegan version.
The secrets of the great taste and creaminess of the tomato sauce are: let it simmer for a long time, not only use fresh, but also sun-dried tomatoes and then blend everything until it’s creamy. You can easily make the zucchini pasta for the Zucchini Tomato Pasta Milanese with a peeler. This way you don’t need a zucchini sharpener and still have wafer-thin, delicious, gluten-free zucchini-tagliatelle.
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Zoodles with tomato sauce
2 handfuls of medium sized aromatic tomatoes or cherry tomatoes
1 handful of fresh basil
2 cloves of garlic
3 tbsp apple cider vinegar
6-8 bay leaves
2 handfuls of dried cherry tomatoes
2 zucchini (medium or large, depending on hunger)
freshly ground pepper
1 handful of cashew nuts
1 tsp dry nutritional yeast (optional) There is also a yeast-free alternative in the recipe!
- Finely dice the onions, grate or press the garlic, quarter the tomatoes.
- Heat the olive oil in a high pan or a coated saucepan, fry the onions and garlic until translucent, then add the fresh and dried tomatoes. Braise everything together on low temperature until the tomatoes are soft and easy to mash.
- Now add the bay leaves, salt and pepper and stir well. Let it simmer for 5 minutes, then add the apple cider vinegar. Simmer for about 15 minutes, stirring occasionally.
- Now blend the sauce with a hand blender in a tall container or in the food processor, season with salt and pepper and either pour it back into the pan or into a container and cover to keep it warm. I either use a pan with a lid or cover the container with aluminum foil.
- Bring water to the boil with a little salt in a separate saucepan. Cut the zucchini into thin strips with a peeler. When the water boils, let the zucchini soak in the water for 2-3 minutes. Don’t let it boil anymore!
- Mix a handful of cashew nuts in a mortar with 1 teaspoon of dry yeast. You can also mix the cashew nuts with a little salt instead of the yeast if you don’t want to use yeast. This has a similar effect.
- Drain the zucchini tagliatelle. Mix with the sauce and serve with cashew parmesan and basil.