Yellow Squash Noodles with Tomato Basil Sauce

Note: I used a spiral vegetable slicer to make the noodles. If you do not own a spiralizer, use a vegetable peeler to create yellow squash ribbons.

Heat the first amount of olive oil in a small sauté pan over medium-high heat. When the pan is hot, add the garlic and tomatoes cut side down. Let the tomatoes cook for 3 minutes before turning them over. Cook for another 2-3 minutes and then turn off the heat.

In a food processor or blender, process the sautéed tomatoes, garlic, sun-dried tomatoes, basil, and salt until smooth. Set the sauce aside.

Cut off both ends of each of the yellow squash. Spiralize the squash with blade B of your spiral vegetable slicer and chop the noodles several times so that they are easier to eat. Be sure to slice the part of the squash that is not spiralized and mix them with the noodles. Set noodles aside.

If you are adding fennel to this dish, heat the second amount of oil in a small sauté pan over medium-high heat. When the pan is hot, add the fennel and sauté it for about 4-5 minutes or until it turns translucent. Season with some fresh dill and salt.

In a large bowl, mix the noodles and sauce together. Serve with the fennel and plum tomatoes.
Refrigerate any leftovers in an airtight container.