Thursday, January 14, 2016

Spiralized Zucchini with Raw Puttanesca Sauce

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
for the pasta
  • 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

Dominique Allmon©2016


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