Raw Pasta Puttanesca

Name: Raw Pasta Puttanesca
Cook time: 5 h
Total time: 5 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 cups chopped tomatoes (6 truss 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 tablespoon to serve; 2 tbsps. capers plus 1 tablespoon caper brine; 2 tsps. oregano leaves; 2 tsps. thyme leaves; 2 tsps. small basil leaves; 2 tsps. curly parsley leaves, roughly chopped; 1 tsp. chilli flakes; 3 cloves crushed garlic; to taste Himalayan pink salt and pepper; 4 large zucchini; 1/4 cup pine nuts

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.

Cook5 h
Total5 h
Serves2
LevelEasy

Dairy-Free Gluten-Free Low-Carb Vegan Vegetarian Italian

Ingredients

4 cups chopped tomatoes (6 truss 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 tablespoon to serve
2 tbsps. capers plus 1 tablespoon caper brine
2 tsps. oregano leaves
2 tsps. thyme leaves
2 tsps. small basil leaves
2 tsps. curly parsley leaves, roughly chopped
1 tsp. chilli flakes
3 cloves crushed garlic
to taste Himalayan pink salt and pepper
4 large zucchini
1/4 cup pine nuts

Method

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.
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.
Divide into 4 bowls. Top with pine nuts, and drizzle with extra virgin olive oil, to serve.