I brought it back to basics with this dish. It’s an Italian classic – tomato basil with mozzarella. This dish is so simple to make and easy to throw together! I sliced the mozzarella balls so that they melted more quickly into the sauce, but you can keep them full to be chunkier. The black olives and cannelini beans give this dish a little more substance, especially for those protein-conscious out there. Serve it with a hearty, crusty whole grain bread for dipping – TRUST ME, you’ll want to!
Serving size: 2-3
Time to cook: 20 minutes
For the sauce
- 3/4 cup of chopped basil
- 2 garlic gloves, minced
- salt and pepper, to taste
- (1.5) 14oz cans of diced tomatoes, no salt added
- 1-2 dashes of red pepper flakes
- 1/2 medium sized red onion, diced
- olive oil
- 2-3 dashes of dried oregano flakes
For the rest
- 2 medium zucchinis, spiralized
- 6 mozzarella balls, halved
- 6 jumbo black olives, quartered
- 1/2 cup of cannellini beans
Put a large skillet on medium-high heat and put in 3 glugs of olive oil. Salt and pepper the olive oil and let sit for about 1 minute until heated. Once heated, add in garlic and simmer, stirring constantly, for about 3 minutes. Add in red pepper flakes and cook for 30 seconds. Add in red onion and let simmer for 5 minutes or until onions start to soften and become translucent.
Add in canned diced tomatoes and season with oregano flakes. Season with salt and pepper and stir thoroughly. Keep stirring consistently for about 10 minutes and then add in basil. Keep stirring and cooking until sauce because more thick and most liquid is absorbed. Right before done, add in black olives, cannelini beans and zucchini spirals.
Lastly, add in the mozzarella chunks and sautee for 2-3 minutes or until mozzarella begins to soften and melt. Plate in two (or three!) dishes and enjoy!