Ingredients
1small onion,chopped
2garlic cloves,finely chopped
2tspextra virgin olive oil
½tspred pepper flakes,dried
1red bell pepper,chopped
4tomatoes,diced, seeded, with juice
2tbspfresh basil,chopped
1canchickpeas,rinsed and drained
3zucchinis
2tbspolive oil
1tspsea salt
1tspblack pepper
Preparation
Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, heat the oil over medium heat.
Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes. Add the pepper flakes and red pepper and cook for about 2 minutes or until the pepper softens.
Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook for about 15 minutes or until thickened. Stir frequently.
Slice the ends off the zucchinis. Use a vegetable peeler to shave off strips of zucchini.
On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.
Bake for about 10 minutes, until the zucchini has lost its crunch.
Stir in the basil and chickpeas. Add salt and pepper, to taste. Cook about 5 more minutes, until everything is heated through.
Serve zucchini pasta topped generously with arrabiata sauce.
