An important reminder that you don’t need sauce to make a tomato sauce. And in the summer, a light sauce made with just tomatoes really hits the spot.
Start my sautéing mini tomatoes in olive oil. (I like a mix that includes some light ones because they have a sweeter flavor and, frankly, look gorgeous when it’s all plated.) Let them start to get all wrinkly and then press on them with the back of a wooden spoon so they burst. Now is when you should add a bunch of minced garlic and some salt and pepper and let it simmer over low heat. The tomatoes will create its own sauce that’ll thicken a bit on its own. Once it looks about as saucy as you like it, nestle raw shrimp in there and let them cook in the sauce. This will only take about a minute per side so when you flip them, crumble some feta in the pan along with some halved olives (preferably grilled ones that you can sometimes find at an olive bar or at Trader Joe’s). Serve over zoodles, aka zucchini noodles. I bought mine already noodled and followed the package directions. Yes, I paid more than if I’d just spiralized a zuke myself, but it was really nice to take the easy way out on a weeknight. Since I did, the whole meal was on the table in maybe 15 minutes.
I don’t believe we had any leftovers. If I used pasta, it would already feel like a light, hot day dish. But using zoodles made this summer meal feel even summery-er.
Peaches to Apples 