Summer Zoodles with Raw Sungold Tomato Sauce

 

My garden is literally exploding right now. My Sungold tomato plant is reaching its tentacles well beyond the confines of its cage…and I am a bit nervous my pumpkin plants are going to take over the world. Want to save money on good food? Grow it. As they say, growing food is like printing money. Well, as long as the seeds take.

The challenge is that, particularly when you’re a novice at growing in stages like me, you end up with an insane amount of the same veggie to use up, all at once. So you need some go-to recipes to make the most of the bounty.

This is the kind of recipe where ingredient quality is king. In the middle of winter, this is a nice simple pasta dish. In the middle of summer – particularly when picking perfectly ripe produce from your garden – this is a transcendent experience. The sweet acidity of Sungold tomatoes makes it totally addictive, if you can get your hands on them.

On another note, I’m going to be taking a few weeks off of the blog, like I did last summer. Not because I am going on vacation…but because I am hard at work on a couple of goodies for you. One will be coming soon, an ebook to help you plan your kitchen and streamline cooking like a boss. The other, a very special cookbook that will hit bookshelves in, oh, a million internet years from now. See you in August, my sweets!

Summer Zoodles with Raw Sungold Tomato Sauce

Makes Four Servings
Vegan, Vegetarian, Gluten Free, Dairy Free, Raw, Paleo-friendly

Ingredients

2 lb zucchini, ideally firm and large diameter for better spirallizing or,
Or 1lb box of spaghetti, boiled according to package directions

¼ cup extra virgin olive oil
1 clove garlic, minced or micro-grated
3 tbsp pickled capers, chopped
1 lb ripe Sungold tomatoes, halved
½ cup fresh basil, sliced into ribbons (chiffonade)
salt, pepper and fresh lemon juice to taste

To serve, one 398ml can of white beans, rinsed or 1 cup of my almond ricotta

Method

In a large serving dish, place oil, garlic, capers, tomatoes, basil and olive oil and crush the sauce together with your fingers to release juices and blend ingredients. Season with a generous lashing of salt (at least ¼ – ½ tsp), pepper and lemon juice for more acidity if required. If tomatoes aren’t naturally sweet, the addition of ½ tsp of sugar can boost flavour. Let sit so flavours can blend.

Spiralize zucchini or cook pasta. If you don’t have a spiralizer, you can use a good vegetable peeler to make large ribbons of zucchini. It will just take a little longer!

Make the almond ricotta or rinse and drain beans.

Toss sauce with pasta of choice and if using a standard pasta, the addition of a couple of large handfuls of arugula will add extra greens. Divide among four plates and top with almond ricotta.

Photo Credit: Melissa Quantz 


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