Yellow Squash Noodles With Tomato Basil Sauce

• 1-1/2 Tablespoon Olive Oil
• 4 cloves Garlic, Peeled
• 5 whole Medium Roma Tomatoes, Cut In Half Lengthwise And Seeded
• 3 whole Sun-dried Tomatoes (not Soaked In Oil)
• 1/2 cups Fresh Basil, Loosely Packed
• 1 pinch Sea Salt
• 3 whole Large Yellow Squash
• 1 Tablespoon Olive Oil
• 1 whole Medium Fennel Bulb, Thinly Sliced (optional)
• 1 Tablespoon Chopped Fresh Dill
• 1 pinch Sea Salt
• 2/3 cups Yellow Plum Tomatoes

1. 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.
2. Heat the first amount of olive oil in a small saute 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.
3. In a food processor or blender, process the sauteed tomatoes, garlic, sun-dried tomatoes, basil, and salt until smooth. Set the sauce aside.
4. 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.
5. If you are adding fennel to this dish, heat the second amount of oil in a small saute pan over medium-high heat. When the pan is hot, add the fennel and saute it for about 4-5 minutes or until it turns translucent. Season with some fresh dill and salt.
6. In a large bowl, mix the noodles and sauce together. Serve with the fennel and plum tomatoes.
7. Refrigerate any leftovers in an airtight container.

olive oil, garlic, tomatoes, tomatoes, fresh basil, salt, yellow squash, olive oil, fennel, dill, salt, tomatoes

Taken from tastykitchen.com/recipes/sidedishes/yellow-squash-noodles-with-tomato-basil-sauce/ (may not work)