Yes, another pasta recipe... I just can't get enough pasta these days. Plus, I want to prove to you that I don't just eat salad and bananas all day!
I am finding that the subtleties in flavor can make all the difference in a dish. Each pasta recipe is a little bit different, can satisfy a different craving, and brings out the different flavor tones in the tomato.
So, last night I tried something new and I think it is my new favorite recipe (for now). It is not completely raw, but it is still low fat, gluten free, and vegan.
Here is goes...
basil marinara pasta:
3 round tomatoes off the vine
2 slices white onion
1 tsp garlic powder (or 1 garlic clove)
pinch of cayenne
1/4 cup sun-dried tomatoes
pepper to taste
1 tsp coconut oil
4 leaves fresh basil
Coat a pan with the coconut oil and slice each tomato into 6 wedges. Spread the wedges and onion slices over the pan and broil for about 7 minutes - until the tomatoes look dry on the top and the onion begins to brown. If you have garlic cloves, add these to the pan to broil, too. While that is cooking, spiralize 1 large (or 2 small zucchini) and place on your plate. Place the cooked tomatoes and onion (and 1 garlic clove) into the blender and add the cayenne, pepper, and sun-dried tomatoes. If you did not have garlic cloves, add the garlic powder into the blender. Blend until chunky. Pour warm sauce over your zucchini noodles and top with the fresh basil.