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.

Recipe «Raw pasta puttanesca» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.