SPICY RAW ZUCCHINI MARINARA
Serves 4 l Prep Time 20 minutes l Cooking Time 10 minutes
4 medium-sized zucchini (approx. 1 zucchini per person)
3 cups sun-dried tomatoes in oil, drained
3 cloves garlic, soaked in water overnight
3 tbsp red onion, chopped (soaked in water overnight to reduce raw taste)
8 basil leaves
1-1/2 fresh tomato, chopped
1/2 cup yellow peppers, chopped
1-1/2 tbsp extra virgin olive oil
1 tsp Himalayan or sea salt
1/4 tsp dried oregano or fresh oregano
2 chilli padi, deseeded & chopped (adjust amount to taste)
4 basil leaves
1 corn on the cob, deseeded
1/2 cup fresh tomatoes, chopped pine nuts
1. Using a spiraliser, spiral the zucchini into thin spaghetti strips. Soak in salted water for about 10 minutes, drain well before use.
2. Using a microprocessor, blend all the ingredients for the marinara sauce together until smooth. Check for seasoning, you may adjust for oil, salt and basil leaves, according to your preference.
3. Portion the zucchini spaghetti into individual plates. Pour sauce on top. For added crunch, sprinkle fresh corn, fresh tomatoes and toasted pine nuts over the noodles.
4. Garnish with sprigs of basil leaves and a drizzle of extra virgin olive oil before serving.
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