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Raw pasta puttanesca
Raw pasta puttanesca
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Prep Time:
280 minutes
Cook Time:
Total Time:
280 minutes
Raw zucchini pasta with marinated tomatoes, olives, and herbs for a zesty twist on traditional puttanesca. Trust the deliciousness.
Ingredients:
  • 1000.00 ml chopped tomatoes (6 truss tomatoes)
  • 125.00 ml halved raw olives or kalamata olives, pitted
  • 62.50 ml diced white onion
  • 56.88 gm cold pressed olive oil, plus 1 tbsp to serve
  • 40.00 ml capers plus 40.00 ml 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
  • 62.50 ml pine nuts
Instructions:
  • Combine all the ingredients in a large bowl, excluding the pine nuts and zucchini, and mix thoroughly. Chill in the refrigerator for a minimum of 4 hours to enhance the flavors.
  • Peel zucchinis into fettuccini-like strips using a vegetable peeler. Combine marinated vegetables with zucchini strips and toss gently.
  • Serve by dividing the mixture into 4 bowls, sprinkling pine nuts on top, and finishing it off with a drizzle of extra virgin olive oil.

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