I once overheard someone I admired in college say that she would never be with someone who doesn’t like onions, since she just loved them so much and never wanted to be made to feel bad because of her persistent onion-breath.
At the time, I thought my correlation was that I would need to be with someone who would take me and my ice cream habit at face value and not try to change me.
Luckily for my heart (uh, both the one that pumps blood and the Daniel I live with), the past six years have seen a decrease in the ice cream habit, and a new rise in savory cravings. (#aging #secondpuberty?). I’m not quite as obsessive as that onion girl back in the day who got the lead in every play, but I get her now. If Daniel had a problem with garlic breath, we may not have made it this far. Luckily, he’s on my wavelength, and we both believe the garlickier, the better.
Garlic is the star in this suuuuuper easy zoodle bowl. I have jumped on board the zoodle train, and I am not ashamed. They’re just so cute and make you feel so dang healthy.
However, to negate the whole no-pasta thing here, I did add a whole lotta goat cheese and some toasted (garlicky) panko crumbs, and by some I mean an indecent handful. So this isn’t completely virtuous.
I am not one of those people who will tell you “you won’t even tell it’s not spaghetti!”. Because, uh, you can tell. This doesn’t taste like spaghetti. But it is a bowl of twirlable and slurpable noodle-like strands, in a delicious (garlicky) tomato sauce you might expect to find with spaghetti.
This feeds one, and one person only. It’s been my go-to meal when I’m on my own for dinner these days — it’s incredibly fast and uses one(!) pan. I’m not sure if this recipe is particularly unique in the blogosphere, but it represents an average weeknight meal for me, and maybe this is something you’re curious about, potential internet friends.
So! Use all four garlic cloves and love it. Your house will smell amazing, your breath will frighten away all but the most loyal, and it will taste fantastic.
one year ago: pomegranate molasses and za’atar granola
two years ago: nothing of note, but I made this Indian chickpea and cabbage for dinner last week and it was great.
Super Easy Garlicky Tomato Zoodles
a Swanky original
1.5 tablespoons olive oil
3 cloves garlic, minced
Big pinch red pepper flakes
1 cup tomatoes, roughly chopped, with their juices (I used red + yellow)
1 teaspoon tomato paste, if you have some lying around
1 teaspoon dried basil
1 zucchini, spiralized (this is the spiralizer I use — it’s fine, not great; works well for a small apartment)
1-2 tablespoons water
1 tablespoon soft goat cheese (perhaps you too have extra lying around from last week’s eggplant sandwiches?)
Garlic Panko Crumbs (recipe below) (Optional)
Heat olive oil in a small sauté pan over medium low heat. Add garlic and red pepper flakes and cook for about 2 minutes, until garlic is beginning to brown. Heat is NOT your friend here — you don’t want the garlic to burn! Err on the side of too low and cook for longer.
Turn heat up to medium and add the tomatoes, basil, tomato paste (if using), and s&p. Cook until tomatoes begin to disintegrate and bubble, stirring frequently. For me this took 3 minutes. Add your zoodles and 1-2 tablespoons of water. Cook for another 2 minutes or so, or until zucchini has reduced in size and is cooked through but retains some crunch.
Turn heat to medium-low, add goat cheese, and stir until cheese is dissolved and sauce has thickened. Spoon into a bowl and eat as is, or top with garlic panko crumbs.
Garlic Panko Crumbs
1 teaspoon olive oil
1 garlic clove, minced
¼ cup panko
Wipe out pan you made zoodles in. Over medium-low heat, add olive oil and garlic and cook for just one minute, or until garlic loses its raw smell. Add panko and a healthy dose of salt; toss so panko is thoroughly coated with garlic olive oil. Continue toasting for another minute or so. Sprinkle on top of zoodles, or keep in a little bowl and pour onto every bite. 🙂