Prep time: 15 minutes

Cook time: 25-35 minutes

Materials:

• 1 onion chopped
• 3 garlic cloves minced
• 1 large zucchini sliced thinly
• 28 oz. crushed tomatoes
• 4-5 fresh basil leaves
• 1 tsp sugar
• 1 tsp oregano
• 1/2 tsp marjoram
• 1/4 tsp red pepper flakes
• 1 lb. cooked spaghetti (reserve 1/2 cup of the cooked pasta water)
• 2 tbsp. olive oil

Process:

1. In a skillet with high sides or Dutch oven add in the olive oil.
2. Keeping the heat on medium/high add in the onion. Season with a pinch of salt and cook stirring often until onions have softened.
3. Add in the garlic and cook for 60-90 seconds stirring constantly.
4. Add the zucchini into the pot and season with salt and pepper. Cook stirring often until the zucchini has softened, about 10-15 minutes.
5. Pour the crushed tomatoes in and season with sugar, oregano, marjoram, red pepper flakes, fresh basil, salt and pepper if needed.
6. Mix well and turn the heat down to low.
7. Cover and simmer while cooking your spaghetti.
8. Add the cooked spaghetti in and mix well to incorporate.
9. Finish off with adding 1/2 cup of the cooked pasta water and mix well.
10. Cook for 60-90 seconds and remove from heat.
11. Plate, top with grated Parmesan (optional) and ENJOY!