This fresh and delicious raw recipe for “spaghetti” with tomato basil sauce is a wonderful summer dish and is perfect if you can’t bear the thought of turning on your stove. Delicate strands of zucchini are topped with a light tomato and basil sauce. Use a mandoline, julienne peeler or spiralizer (spiral slicer) to cut the “pasta”. If you don’t have any of these, a good, sharp peeler can do the trick to cut wide ribbons. Pick slender squash that are as uniform as possible, and preferably not the big thick ones, which tend to be spongy and full of seeds.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 6 zucchini or yellow squash, each about 1-½”x7”
- Pinch of sea salt
- 3 tablespoons cold pressed extra virgin olive oil
- 4 sun dried tomatoes
- 1 small clove of garlic
- 2 teaspoons agave (optional)
- 6 plum tomatoes, cored, seeded and chopped
- 1 tablespoon chopped Italian parsley
- ½ cup chopped fresh basil
- Sea salt and freshly ground pepper
- Pinch of cayenne (optional)
- Parsley for garnish
Preparation:
Trim the ends of the zucchini and cut into fine strands with the mandoline. If using a peeler, cut the zucchini into ribbons and use the tines of a fork to gently cut into strands. Gently toss the zucchini with a bit of salt and 1 tablespoon of the olive oil.
Soak the sun dried tomatoes in warm water for 10 minutes. Chop coarsely and add them to a food processor along with the garlic and olive oil. Puree the mixture until smooth and add the chopped tomatoes and agave. Pulse until chunky. Add the parsley and basil, pulse 3-4 times until blended and season to taste.
Divide the “pasta” amongst 4 plates and top with a generous helping of sauce. Garnish with parsley and serve.
Serves 4 generously
Copyright 2010 by Jen Hoy
Soak the sun dried tomatoes in warm water for 10 minutes. Chop coarsely and add them to a food processor along with the garlic and olive oil. Puree the mixture until smooth and add the chopped tomatoes and agave. Pulse until chunky. Add the parsley and basil, pulse 3-4 times until blended and season to taste.
Divide the “pasta” amongst 4 plates and top with a generous helping of sauce. Garnish with parsley and serve.
Serves 4 generously
Copyright 2010 by Jen Hoy
