Easy Pomodoro Sauce with Zucchini Noodles

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Easy Pomodoro Sauce with Zucchini Noodles

Easy Pomodoro Sauce with Zucchini Noodles

Whenever I see recipes on the Internet claiming to be “the best” or “the ultimate,” I get all excited: it must really be good! The truth is, everyone has a “best” or “favorite” or “most awesome” recipe for something. Why? Because we all have different preferences and taste buds, so we can make the smallest of changes and claim it’s “the best.”

That’s the beauty in cooking – there are an infinite amount of ways to make one thing. Add 1/2 extra teaspoon of cumin and it changes everything. Add an extra pinch of red pepper flakes and you’ve got yourself a spicy dish.

Today, I’m giving you my recipe for an easy pomodoro sauce which goes wonderfully over zucchini noodles. Save this, Pin it, whatever you have to do – you’ll want to make it all summer long.

I promise. It’s the BEST. 😉

Easy Pomodoro Sauce with Zucchini Noodles

It’s endearing when someone says they have their “grandmother’s recipe” for “the world’s greatest” [insert food here.] For instance, I’ve tested a lot of meatball recipes, and I’ll always go back to my Gams’s (that’s grandma – gramma – grammy – and now, Gams.)

Apparently, all men have a “ring guy,” so I guess it doesn’t just apply to cooking.

Anyway. Originally, I was going to make a shrimp pomodoro zucchini pasta dish. As I was reaching for the shrimp, I decided that I’d just give you all this recipe, so that in the future, I can refer to this post and this sauce recipe. It’s totally versatile – you can add different seasonings to change it up and of course, it can be used with meat, seafood and vegetables.

Pomodoro is my favorite – it’s a quicker, lighter version of a marinara. Although, it’s hard to tell the difference.

Easy Pomodoro Sauce with Zucchini Noodles

What’s “pomodoro” even mean? Tomato!

Pomodoro sauces are meant to be sweet and mild. Hence, the perfect starter sauce for any pasta dish. This recipe is strictly basil, olive oil, salt, onions and tomatoes. Fresh, fresh and fresh.

I’m very picky about my canned crushed tomatoes for this pomodoro: must be San Marzano, if you can’t find really fresh tomatoes. It’s tough out of season to get great tomatoes, so San Marzano is the next best thing (sometimes even better!)

Easy Pomodoro Sauce with Zucchini Noodles

The best way to serve a pomodoro? With a dusting of freshly grated parmigiano reggiano cheese, of course! Divine.

You can enjoy the pomodoro over a bed of raw zucchini noodles (the sauce will heat up the noodles as it sits) or you can toss in the noodles when the sauce is done simmering for 2-3 minutes and enjoy it that way.

Do you have a favorite pomodoro recipe? 

NUTRITIONAL INFORMATION & RECIPE

inspiralized.com

Easy Pomodoro Sauce

Yields 1 cup

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tbsp olive oil
  • 1/2 tbsp minced garlic
  • 1/2 heaping cup diced white onion
  • 1 14oz can crushed San Marzano tomatoes
  • salt, to taste
  • 1.5-2 tbsp chopped basil

Instructions

  1. Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds or until fragrant.
  2. Add in the onions and cook for 2 minutes or until onions are translucent.
  3. Add in the crushed tomatoes and season with salt. Lower to a simmer, cook for 5 minutes and then add in the basil.
  4. Let the sauce cook for another 5-10 minutes or until most of the liquid has evaporated and it is thicker, suitable for cooking with zucchini noodles.
  5. Use with zucchini noodles or freeze to store for future use.

Notes

If you'd like to pair this with zucchini noodles, spiralize 3 zucchinis with Blade C. Place the sauce over raw noodles or toss the noodles into the finished sauce in a skillet for 2-3 minutes to heat up.

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https://inspiralized.com/easy-pomodoro-sauce-with-zucchini-noodles/

Easy Pomodoro Sauce with Zucchini Noodles

Easy Pomodoro Sauce with Zucchini Noodles

Easy Pomodoro Sauce with Zucchini Noodles

Easy Pomodoro Sauce with Zucchini Noodles

 

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27 comments

Cheryl says:
Do you cook the noodles?
Cheryl - total preference!
Amelia says:
Is a serving size 1/3 cup or 1 cup?
Sarah says:
Looks great...but what I really love are the salt and pepper shakers!!!!
Haha, thanks Sarah - glad someone noticed :)
Laura Vano says:
And you don't drain the tomatoes? The can is almost 2 cups and noticed your nutritional info says it makes 1 cup, 3 servings at 1/3 cup ea... Love it that you use such quality ingredients, like the San Marzano tomatoes...people sometime balk at the price of them, but they truly are worth it (I look for them on sale and stock up, the BIG ones ;) ) I'm the newbie and I am soooo lovin my spiralizer...get excited to wake up every morning to see what's new from you... The parsnip noodles were delish!!!!
Yes, it reduces down! 1 heaping cup! I'm so glad you liked the parsnip noodles! !
Joanne says:
I actually feel like I get really wary of any recipe labeled the "ultimate". But your recipes I trust. I'm sure this pomodoro sauce is awesome! I should probably whip up a batch for the.boy before I go away for the weekend, or who knows what he'll try to cook!
Suzanne says:
The timing on this recipe was perfect! I was by myself for dinner since the rest of the fam had other activities, and one lone zucchini in the fridge. I was going to make your chicken, feta and spinach zucchini noodles (which is fabulous, btw) and then I saw this! It was so easy and delicious!
Thank you SO much for letting me know! I'm so glad it worked out :)
Erica says:
I love the lemon and lime s&p shakers! So cute :)
Julie says:
Yum! You've inspired me to finally buy a spiralizer so I can start making some of these delish recipes! This sauce looks easy and tasty which is right up my alley :)
Natalia says:
Love your site, been snooping hard for 2 days! Have had a spiralizer in the box for 3 months, but am going to finally give it a whirl. I blame breastfeeding brain (3 month old baby boy). Zucchinis bought, no excuses now. However, I notice in your recipies, you start with sauteeing the garlic, then add the onions. This is opposite to what I've been doing, and seen in other recipies. Elaborate?
Natalia - I'm not sure what you'd like me to elaborate on? I usually add garlic and onions, if the recipe calls for it (sometimes it doesn't!) That's just to add flavor to the dish and noodles!
Natalia says:
It was that you add the garlic first, then the onion, instead of the opposite. I though garlic burns easy, so its added after the onion is softened. Will try it your way :) Im sure its all relative anyway. Thank you!
Christine says:
The recipe says to only saute the garlic for 30 seconds - it shouldn't burn that quickly unless you have your element on very high heat.
Kelsy says:
Made this last night for dinner - I had everything on hand except for San Marzano tomatoes, so I went ahead and made it with a can of regular old hunt's and it was still fantastic, so I bet it's only better with the san marzanos! I also added a pinch of red pepper flake for a tiny bit of heat. So easy and delish! Will definitely make again!
Great! Glad you liked the recipe, Kelsy!!
stacey says:
Made this tonight & it hit the spot. I was "too tired too cook" but this was super easy & yummy!
Jeffo Martelli says:
So weird to cook garlic first (that's not traditional for the Italians) before onions/shallot. Are you sure you're an Italian? Always cook onions/shallot or anything else first before garlic. Garlic cooked faster than onions and it goes bad; that taste terrible with overcooked garlic. I recommend to add balsamic vinegar for a kick of flavor.
Olivia says:
I have tried to make zucchini noodles multiple times in the past and they've always turned out very soggy. I even tried to lay them out to let some of the moisture drain before eating them. I don't see anything in your recipes about what to do after spiralizing the vegetables - are most of them just good to go right away? Or is there additional prep required? I haven't tried any other vegetables yet, but zucchini tends to hold a lot of water. Thank you! Olivia
Christine says:
There is no extra prep required - I have personally never had any problem with the zucchini being soggy. I know cucumber has a lot of water but I've never had that problem with zucchini or any other veggie I have spiralized.
Christine says:
I have made this for my boyfriend and I. Wow, it is so awesome. I found a giant can of crushed tomatoes at Costco for $5.00 and made a quadruple batch - It is so much better than the bottled sauces that I used to buy. Thanks for sharing! Next - time to order the Inspiralizer - I have a different kind and while it is good, I think this one may be better. (I got the other one because it is cheaper)

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