Zoodles

Ingredients:

• 4 medium zucchini (roughly 8 inches long; 2 inches diameter; approx 5 ounces)
• 2 T olive oil
• 2 L garlic cloves, minced
• 1/4 t red chili flakes
• 1 whole star anise
• 4 sprigs fresh thyme, plus 2 t chopped leaves for sprinkling
• 4 c sun gold or cherry tomatoes, halved
• 1/2 t kosher salt, plus 1 t
• 2 t good quality sherry vinegar

1. To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin (we used the medium noodle blade) strips. Set the noodles aside in a large bowl while you make the sauce. NOTE: IF YOU MAKE A SLICE HALFWAY THROUGH (LENGTHWISE) THE ZUCCHINI, THE NOODLES ARE A MORE MANAGEABLE LENGTH.
2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the garlic, red chili flakes, star anise, and thyme sprigs, and cook until fragrant, about 1 minute. Add the tomatoes, 1/2 teaspoon salt, pepper, and vinegar and stir gently to combine.
3. Cook the sauce, stirring occasionally until the tomatoes have released their juices, about 8 minutes.
4. Discard the star anise and thyme sprigs and add the zucchini noodles, remaining salt, and chopped thyme. Toss gently to coat the noodles with the sauce and cook for another 2 minutes to warm the noodles. Check for seasoning.

We ran out of zucchini at camp and substituted large carrots - yum!