Wow, this is fabulous! Relatively quick, very easy, and no cooking required as it’s all raw. A fabulously refreshing dish for a warm day, yet the cayenne makes it warming for a cool night too (so versatile!) You could possibly heat it up if you wanted a cooked dish, but I haven’t tried that to know how it goes.
You’ll need a vegetable spiraliser to make the zucchini ‘spaghetti’. I bought mine from King of Knives, check it out here. It’s really easy and fun to use, I can tell my salads are going to look pretty funky from now on
On to the recipe… this will make ALOT! I halved the recipe for two of us, and only used maybe just over half the amount of zucchini spaghetti, and there’s a little bit of sauce left too. If you don’t like much heat, you might want to halve the cayenne pepper also, though we quite liked it. Smaller portions would make a great entree, but it works just as well as a main meal, which is how we had it tonight. Certainly something different!
- 6 zucchinis
- 2 1/2 cups of chopped fresh ripe tomatoes
- 12 sundried tomatoes, soaked in water to rehydrate, roughly chopped
- 1/2 cup cold-pressed extra virgin olive oil
- 3 cloves of garlic, peeled
- 3 fresh dates, pitted
- 2 tbs fresh basil or parsley (I used basil)
- 1/2 tsp cayenne pepper
- 1 tsp unrefined sea salt
Soak sundried tomatoes in warm water to rehydrate, and chop them roughly. Spiralise the zucchini and place in a large serving bowl.
Blend or process the remaining ingredients until smooth. Pour sauce over the zucchini ‘spaghetti’!
Source: Food Matters, The Recipe Book by James Colquhoun, Laurentine ten Bosch and Emma Sgourakis
Article – CrueltyFreeRecipes.com
Picture – CrueltyFreeRecipes.com
Posted on April 20, 2012, in Make Your Body Happy! and tagged cayenne pepper, chopped, dates, extra virgin olive oil, garlic, parsley, sea salt, tomatoes, zucchini pomodoro. Bookmark the permalink. Leave a Comment.