Rehydrate two tablespoons of basil and two crushed chilli peppers in 2-3 tablespoons of unfiltered apple juice. Simmer in a third cup of quality virgin olive oil. Then add half a bulb of finely chopped garlic and a coarsely diced small onion. Slice unpeeled zucchini length-wise down the middle and chop into thin crescents. Turn up heat and add to pan. When golden, stir in 2-3 cups of strained pureed plum tomatoes. Serve over fettuccine noodles with ur favorite cheese or dairy beverage.
Rehydrate two tablespoons of basil and two crushed chilli peppers in 2-3 tablespoons of unfiltered apple juice.
Simmer in a third cup of quality virgin olive oil. Then add half a bulb of finely chopped garlic and a coarsely diced small onion.
Slice unpeeled zucchini length-wise down the middle and chop into thin crescents. Turn up heat and add to pan. When golden, stir in 2-3 cups of strained pureed plum tomatoes.
Serve over fettuccine noodles with ur favorite cheese or dairy beverage.