Why heat up the kitchen and the rest of the house when the heat index is in the triple digits here in Missouri? This evening instead of eating another salad or a cold sandwich, I prepared a delightful dish of raw spaghetti with raw marinara sauce. No really, it is very good and very nutritious since it’s not cooked. Plus, it’s extremely fast and easy to make. Here’s how it is done. You take;
½ cup tomato, chopped
½ cup sun dried tomatoes soaked for 30 minutes or you can use oil packed.
½ of a red or yellow bell pepper
1 tbsp fresh minced basil, if you have it
1 tsp Italian seasoning
1 small garlic clove or less depending on the individual, minced or crushed in a garlic press.
1 pitted date
2 tbsp extra virgin olive oil
Dash of salt, pepper and cayenne pepper
Mix all ingredients in a food processor fitted with an S blade until the mixture is blended thoroughly. You may need to scrape the contents off the side of the processor with a plastic spatula a few times. I let this sit for about 30 minutes so it can come to room temperature and so all the flavors have a chance to blossom. See, easy peasy!
Then place about 3 inches of a medium zucchini or yellow squash on the plate of a spiral slicer and spiral away. You can also use a peeler and make lots of thicker fettuccine type pasta. Place the vegetable pasta on a plate and top with the marinara from the food processor. I top that with parmesan cheese and devour it with great pleasure. This can be served alone or with a side salad. Sometimes I soak ½ cup walnuts for a few hours and add that to the marinara for a more meaty texture. This sauce will keep for a few days in the fridge if needed. I rarely have any left over to store. Give it a try and leave a comment about how you like it.