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Seriously, if you don't have a spirooli in your life yet, then you really don't know what you're missing out on, do you? Today I am going to try and tempt you that little bit more with this raw zucchini spaghetti recipe. But don't worry if you don't have a spiooli in your life, this recipe can still be made. Simply use a vegetable peeler to make fettuccine instead of spaghetti. Another trick is to have the zucchini at room temperature, so it is not cold straight out of the refrigerator. I have a tonne of recipes for sauces that I've been trying out and I think I finally got it!
This Punttanesca is a variance of Julie Morris' recipe. Check out her site for recipes using superfoods. A-MAZ-ING!
In this current share house I'm living in, there is no food processor :0( I'm totally missing having one around but am grateful to my friend Natalie who has let me borrow her blender for the time that I'm here. I can just live without a food processor, but no way in hell can I live without a blender! Even for one day! This recipe calls for the use of a food processor, but I cut everything by hand into tiny little pieces, which worked well. If you have one, please use it, if not, you can do as I did.
Serves 2
What you need;
3 zucchini, at room temperature
8 sundried tomatoes
1 large ripe tomato
10 kalamata olives
1 small glove of garlic
4 Tbls olive oil
4 basil leaves
1 Tbls nutritional yeast
Soak the sundried tomatoes in filtered water for at least two hours. If you have a food processor, add all the ingredients except for the zucchini and pulse until all chopped up. If you don't, simply chop all the ingredients into small pieces and mix in the rest.
Peel the zucchini and either use your spirooli to make the spaghetti or use your vegetable peeler to make fettuccine, remembering to go the full length of the zucchini in one long firm stride. Add a squeeze of lemon and a splash of olive oil and mix it through.
Add half the puttanesca into the awaiting pasta and mix through. Pile up a serving onto each plate and top with the rest of the puttanesca and serve.
Buon Appetito!
Soak the sundried tomatoes in filtered water for at least two hours. If you have a food processor, add all the ingredients except for the zucchini and pulse until all chopped up. If you don't, simply chop all the ingredients into small pieces and mix in the rest.
Peel the zucchini and either use your spirooli to make the spaghetti or use your vegetable peeler to make fettuccine, remembering to go the full length of the zucchini in one long firm stride. Add a squeeze of lemon and a splash of olive oil and mix it through.
Add half the puttanesca into the awaiting pasta and mix through. Pile up a serving onto each plate and top with the rest of the puttanesca and serve.
Buon Appetito!
