1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 clove garlic, chopped
1 teaspoon chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts, plus more for topping
1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano
After trimming and peeling the zucchini, slice it lengthwise into wide ribbons using a mandoline or a vegetable peeler (stop when you get to the seeds). To make the ribbons resemble fettuccine, cut them into 1/4- to 1/2-inch wide strips. Transfer to a colander and sprinkle with 3/4 teaspoon salt. Drain in the sink for about 30 minutes, tossing periodically.Thoroughly rinse, then pat dry.
Use a sharp vegetable peeler to peel the tomatoes, then cut them in half horizontally and squeeze the seeds out. In a food processor or blender, puree 1 tomato together with the olive oil, garlic, jalapeño, and 1/4 teaspoon of each salt and pepper. Place in a basin. Add the pine nuts, basil, oregano, and salt to taste to the bowl along with the remaining 4 tomatoes that have been chopped.
After dividing the zucchini into bowls, drizzle the tomato sauce on top. Olive oil should be drizzled on top and more pine nuts added.