📖 Instructions

1. First, wash and dry your zucchini. If you're using a spiralizer, follow the manufacturer's instructions to create zoodles. If using a vegetable peeler, carefully peel long, thin ribbons from the zucchini. Don't worry about them being perfectly uniform—rustic is charming!
2. Next, get that sauce going! Heat a tablespoon of olive oil in a large skillet over medium heat. Add a clove of minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn it; that would be sad.
3. Now, add a 28-ounce can of crushed tomatoes, salt, and pepper to taste. Stir well to combine. Let this simmer gently for about 10 minutes, stirring occasionally, to allow the flavors to meld.
4. While the sauce simmers, you'll want to cook the zoodles. Add the zoodles to a pot of boiling salted water for 1-2 minutes, until they are just tender-crisp. You don't want them to become mushy, so keep a close eye on them! Drain and set aside.
5. Once the sauce is nicely simmered, stir in a generous handful of fresh basil. Taste and adjust the seasoning as needed. Remember, the perfect seasoning is a personal thing.
6. Finally, gently add the cooked zoodles to the skillet with the sauce. Toss gently to coat. Cook for another minute or two, just to warm them through. It's essential not to overcook them—remember, we want that delightful tenderness-crispness!
7. Serve immediately. Garnish with extra basil if you're feeling fancy. And there you have it, the simplest, most amazing zoodle dish you'll ever make! Well, maybe...but they are pretty darn good!