Zoodle Spaghetti

Ingredients

1 (28 oz) can whole San Marzano tomatoes

¼ cup extra virgin olive oil

7 garlic cloves, peeled & slivered

1 tsp salt

½ tsp oregano or basil

Crushed red pepper flakes

5 zucchinis

Pour tomatoes into a large bowl and crush with your hands. Pour one cup of water into the can and slosh it around to get tomato juices.
In a large skillet over medium heat, heat the oil. When it’s hot, add the garlic.
As soon as garlic is sizzling, add the tomatoes, red pepper flakes, salt, and oregano/basil. Stir.
Summer sauce until thickened and oil on the surface turns a deep orange, about 15 min.