Marinara Sauce Zucchetti
Zucchini noodles are
recommended for this raw tomato sauce.
If you do not own a Spiralizer, they can be purchased at a kitchen
shop. The Spiralizer is used as a
garnishing machine. You can also use a grater when you opt for a raw
“spaghetti” meal made from zucchini. The (Spiralizer) zucchini noodle-like
spaghetti is more fun to eat. Perfect meal for these hot summer days!
Zuchetti Noodles
2 zucchini, large, equals 6
cups spiralized (or shredded)
Sauce
10 button mushrooms, medium
(4 cups) sliced and marinated. See step #1.
1 tablespoon olive oil (for
marinating the mushrooms)
1 tablespoon nama shoyu soy
sauce (for marinating the mushrooms)
15 small, ripe, roma
tomatoes, quartered (3-3/4 cups)
2 jars (8.5 oz.) sun-dried
tomatoes in olive oil
15 sun dried olives, pitted,
chopped (1/2 cup)
1 cup fresh basil (4
tablespoons + 1 teaspoon) minced fine
3 tablespoons garlic, rough
chop
2 tablespoons capers
1 teaspoon red crushed
chile pepper seeds
2 teaspoons sea salt
garnish basil sprig
garnish pine nuts
(optional)
Yield 7-1/2 cups sauce
Directions
1. In a large mixing bowl, marinate sliced mushrooms in one tablespoon olive
oil and one tablespoon of nama shoyu soy sauce. set aside.
2. Cut
tomatoes in quarters and add them to the food processor. Pulse until chopped. Add to the mixing
bowl.
3. Pulse sun-dried tomatoes and garlic in food
processor, add to tomato blend in bowl.
4. Chop
olives and hand fold in minced basil and add them to the mixture in the bowl.
5. Add
remaining ingredients, thoroughly mixing until fully folded together.
6. Spoon the sauce over the zucchini noodles and serve.
7. Garnish with a basil sprig and pine nuts on top of
sauce.
Yield serves 4 - 5
You can heat the plates in the oven at 350º before serving, or you can
put the noodles in hot water for 3 minutes. Nama Shoyu is an unpasteurized soy sauce.
Excerpted from Vegan Bite By Bite by Marilyn Peterson
Here's a pic of the Zucchini noodles, before adding the marinara sauce.
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