Pasta Marinara
April 2nd, 2010
One of our favorites was always pasta with marinara sauce. I used to love pasta night because it was quick and easy. When we started adjusting our diet years back, I switched over from wheat to rice pasta and still good ‘ole faithful marinara sauce. Well, time for more change led us to a new twist on our old fave! We still have pasta marinara but the sauce is raw and our noodles are spiralized zucchini, carrot, summer squash or other veggies we can create twisties with!
I have tried several marinara sauces but I must say my absolute favorite and the biggest crowd-pleaser is from Living On live Food which is Alissa Cohen’s fantastic raw recipe book. It is easy to make and reaches all the taste buds with a bang!
To prepare the veggies you will use a spiralizer. Get the kids in on this one! They love doing this part. Spiralizers (you can get one in the Bodega) are a fairly inexpensive kitchen gadget and can add a great deal to your ability to make raw pasta. If you do not have one yet, you can use your vegetable peeler to make wide noodles.
Marinara Sauce
- 2 1/2 c. tomatoes
- 12 sundried tomatoes, soaked
- 3 dates, pitted and soaked
- 1/4 c. olive oil
- 4 cloves garlic
- 2 TBS parsley
- 1 tsp sea salt
- 1/8 tsp cayenne
- Put all ingredients in food processor and blend until smooth.
- Pour sauce over you noodles and eat!
You can also marinate the zucchini after spiralizing it in lightly salted water. This will soften the noodles and release some of the water of the vegetable. It is not necessary to do this but is a nice thing to try.
I like to vary the sauce as well. Adding fresh basil or other fresh herbs I have and I do prefer to add a few more dates. Other than that I stick fairly close to Alissa’s recipe.
Remember the toppings. We are talking about pasta here so, add some nutritional yeast for your parmesan, top with minced sundried tomatoes, capers, minced yellow pepper and a spring of fresh parsley or basil. Voila!
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[...] Pasta Marinara [...]
Thanks – I’ll bet this would be nice in the summer on a hot day when we want the flavors of a hot Italian meal but aren’t really in the mood for hot food. How do you ’spiralize’ your vegetables?
It is great! The kids love to help spiralize the noodles and eat them, too! I use a spiralizer. I put a picture of ours in the post. You place the veggie in the center, push and turn the handle and the blade will co the rest. You have the option of making wide fetucinni type noodles or thin angel hair/ spaghetti type noodles. Go to our Bodega and you can get on for about $30 from amazon!