Summer Zoodles with Raw Sungold Tomato Sauce
The perfect summer dish that is fresh and light, but not a salad!
Equipment
- Spiralizer
Ingredients
- 2 pounds zucchini, ideally firm and large diameter for better spiralizing, or 1 pound box of spaghetti, boiled according to package directions
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced or micro-grated
- 3 tablespoons pickled capers, chopped
- 1 pound ripe Sungold tomatoes, halved
- 1/2 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
Instructions
- In a large serving dish, place oil, garlic, capers, tomatoes, and basil and crush the sauce together with your fingers to release juices and blend ingredients. Season with a generous lashing of salt (at least 1/4-1/2 teaspoon), pepper and lemon juice for more acidity if required. If tomatoes aren't naturally sweet, the addition of 1/2 teaspoon 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 my 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 plats and top with almond ricotta.