Many people consider pasta to be the ultimate comfort food. Spiralized vegetables make not only the tastiest, but also the healthiest version of this versatile food. Served with a deliciously spicy sauce on a cold winter day they can definitely make it up for a bowl of cooked noodles.
for the sauce
- 1 1/2 cup ripe tomatoes, chopped
- 1/2 cup sun dried tomatoes, soaked in purified water until they are nice and soft
- 1/3 cup virgin olive oil
- 4 garlic cloves, minced
- 1 purple onion, chopped
- 1 Tbsp capers, drained
- 2 Tbsp freshly pressed lemon juice
- 1 tsp Balsamic vinegar
- 1 Tbsp fresh basil leaves, packed
- 2 tsp crashed red pepper (add more if you prefer)
- 1/3 tsp Celtic sea salt
- 1/3 cup green olives, pitted and roughly chopped or halved
- 1/3 cup black olives, pitted and roughly chopped or halved
- two medium large zucchini
- 1 Tbsp lemon juice
- 1 tsp virgin olive oil
- pinch Celtic sea salt
- Using a spiralizer (or a Julienne vegetable peeler) make zucchini noodles. In a bowl, mix lemon juice, virgin olive oil and Celtic sea salt. Toss in the noodles and gently mix with the marinade. Set aside.
- In a food processor blend all the sauce ingredients, except the chopped olives. Blend until almost smooth. Transfer the sauce into a bowl, add chopped olives and mix well. Adjust the taste to your personal liking.
- Portion out the pasta into individual dishes. Add a generous portion of the Puttanesca sauce and enjoy in good company!
The original Puttanesca sauce recipe calls for anchovies and is, like many other pasta sauces, cooked. I made a raw, vegan version that is also gluten-free.
In radiant health - passionately raw - Dominique