Raw pasta puttanesca

Cooking Vegetarian Raw pasta puttanesca

Marinated tomatoes, raw olives and herbs add zing to this raw puttanesca. Fine shavings of raw zucchini act as the pasta base. Trust us, it works.

Lables: Paleo Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Mix all ingredients except for the pine nuts and zucchini in a big bowl until well combined. Cover and refrigerate for at least 4 hours to marinate.
  2. In a separate bowl, use a vegetable peeler to peel 1 cm wide strips from the zucchinis, they should resemble fettuccini. Add marinated vegetables to zucchini and gently.
  3. Divide into 4 bowls. Top with pine nuts, and drizzle with extra virgin olive oil, to serve.

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4 cups chopped tomatoes
1/2 cup halved Loving Earth raw olives or kalamata olives, pitted
1/4 cup diced white onion
1/4 cup cold pressed olive oil, plus 1 tbsp to serve
2 tbsp capers plus 1 tbsp caper brine
2 tsp oregano leaves
2 tsp thyme leaves
2 tsp small basil leaves
2 tsp curly parsley leaves, roughly chopped
1 tsp chilli flakes
3 cloves crushed garlic
Himalayan pink salt and pepper to taste
4 large zucchini
1/4 cup pine nuts

Adv

Autors
Preparation time
4:40
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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