Recipe of the Week by Natalia Rose Institute Executive Chef, Doris Choi: Puttanesca
Raw Zucchini Pasta Puttanesca
I love this pasta dish on the rustic side, so I roughly chop all the ingredients. I find that warming up the garlic and crushed red pepper flakes in extra virgin olive oil coaxes out the flavor and spiciness. You can do this over low heat or in a high-speed blender. The sauce becomes richer as it sits and keeps up to 5 days in the fridge. Add grated raw goat cheese for an unbelievably satiating meal that will win converts among reluctant “raw eaters.”
• 6 plum tomatoes, roughly chopped
• ½ cup black olives, pitted and halved
• 1 tbsp capers, drained
• 2 – 3 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• ¼ cup chopped parsley
• 1 tbsp chopped oregano
• Sea salt and pepper to taste
• Drizzle of olive oil (optional)
• Splash of red wine vinegar (optional)
• 2 – 3 medium zucchini, spiralized
• Fresh basil, parsley, and/or oregano to garnish
• Raw goat cheese, grated (optional)
Toss all sauce ingredients together and let flavors meld. Serve on top of zucchini, garnish with herbs. Serve with grated raw goat cheese if desired.
