Hi all! Welcome, welcome, I hope you’re all doing great! Now, I’ve got a question. What do you when you’re in a pinch because your starving and you have no desire to fire up the stove to cook up a time consuming whole grain? I know this always happens to you ;). Well, I’ll tell ya what I do, I uncook up a batch of raw zucchini pasta, then I make some fresh tomato sauce that I love to serve warm, plopped on top of my ‘pasta.’ I know, I know, everyone is always raving about raw zucchini pastas and such in this vegan blog-o-sphere. Maybe you’ve already had it, maybe you’ve not yet been convinced. But let me assure you, this recipe is stellar!!! It also couldn’t be easier! It took me a while before I finally made the plunge of making raw pastas (there’s really no plunge to take, this is just so easy, but… I like to exaggerate), however once I did, let me tell ya, I was in gastronomic heaven! This recipe is as easy as can be and it extremely variable. Especially the fresh tomato sauce, use as many tomatoes as you have, double it, half it, add extra herbs, add none. In fact the first time I ever made a tomato sauce, I used a recipe, I have since lost it, so I improvised and realized you really can’t go wrong. Well, unless you accidentally eat the whole recipe of sauce before you’re able to serve it with your pasta. Not that that has almost happened to me a few times now, 😉 shhhh!
Raw Zucchini Pasta
pinch of sea salt
1. Using a vegetable peeler, grate long linguine-esque ‘noodles’ from the zucchini. It is your choice if you choose to include the skin of the zucchini, I usually don’t simply because I enjoy the appearance and texture of this raw pasta more without it.
2. Sprinkle sea salt all over the zucchini pasta. Toss pasta with your hands to evenly distribute the salt.
Fresh Tomato Sauce
4-5 medium sized tomatoes, chopped
1 tbsp. olive oil (or use less)
3 garlic cloves, chopped
freshly ground black pepper
your choice of fresh or dried herbs (I enjoy basil and parsley)
1. Heat olive oil in a sauce pan, add chopped garlic, sea salt and freshly ground black pepper. Saute garlic until golden.
2. Add tomatoes and dried herbs if using. Mix everything with spoon to incorporate the garlic and salt.
3. Simmer sauce on low heat until mixture becomes ‘pasty’ and sauce like. The tomatoes will break down. I generally like a thinker sauce so I cook it a bit longer to get more tomato juice to evaporate, but feel free to stop whenever the sauce is to a consistency of your liking.
4. Turn off heat and stir in chopped fresh herbs.
*note: if you like a smoother sauce, puree in a blender until smooth, I have yet to do this so I can use this sauce as a pizza sauce!
Now, you can go ahead, combine the sauce and the pasta, and enjoy your pretty little self a huge guiltless plate of Italian comfort, healthy vegan style!