Zucchini

Ingredients

• 0.3 cup basil fresh chopped
• 0.5 clove garlic chopped
• 1 teaspoon jalapeno chopped
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 1 teaspoon oregano fresh chopped
• 4 servings pepper freshly ground
• 0.3 cup pinenuts plus more for topping chopped
• 5 medium vine-ripened tomatoes 
• 4 large zucchini yellow

Equipment

• food processor
• bowl
• blender
• mandoline
• colander
• peeler

Directions

1. Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds).
2. Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine.
3. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
4. Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender.
5. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
6. Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
7. Photograph by Kate Sears