Zucchini spaghetti

Wash and dry well the zucchinis. Cut off the ends. If you have a spiralizer, it will be the easiest way to cut the spaghettis. Other option is to use the mandoline and cut them in thin stripes. You can also use the thickest part of a grater. (I personally prefer the other methods). One more way to make the spaghettis is to cut them with a knife. Make thin longitudinal slices and then thin strips.

To avoid watery spaghettis, place them into a colander and sprinkle with some salt. Let sit them to drain for about 30 minutes. After half and hour, dry the rest of water with a paper towel.

Cooking time is short. Personally I like the zucchini spaghettis with a crunchy texture. Place a pot with water, bring to a boil, turn the heat down to medium and add the spaghettis. Cook for about 2 or 3 minutes. Other option is to pan fry them. Place a pan with 2 tablespoons of EVOO and cook for 3 minutes, to be “al dente”. Serve immediately.

You can make them with many different sauces or proteins. In this case I choose a rustic tomato and olive sauce. To make it you must chopped the shallot, garlic and spring onion and place them in a pan with 2 tablespoons of EVOO. When they get golden, but not burned!, add the cherry tomatoes cut in halves. Let it cook for a couple of minutes, cut the black olives in quarters and add to the sauce. Season with salt and pepper and serve.