All photos by Kimberley StakalThis uncooked marinara sauce is made from both sun-dried and fresh cherry tomatoes, along with ample basil and olive oil. Served over a bed of zucchini “noodles,” it’s an invigorating way to get your pasta fix while eating a plate full of veggies. If raw vegetable noodles aren’t your thing, feel free to enjoy this bright, aromatic sauce with any ol’ cooked pasta.

Makes about 2 servings

INGREDIENTS
1 ½ cups cherry tomatoes, halved (use heirloom tomatoes for a multi-colored effect)
½ cup packed sun-dried tomatoes (soaked if not already soft)
1/3 cup basil leaves
3 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon dried oregano
½ teaspoon sea salt, plus more for serving
¼ teaspoon freshly ground black pepper
1 medium zucchini, for serving
1 medium yellow summer squash, for serving

METHOD

Combine cherry tomatoes, sun-dried tomatoes, basil, olive oil, oregano, salt, and pepper in a food processor. Puree until desired level of consistency is reached (may be smooth or chunky). Set aside.

All photos by Kimberley Stakal

All photos by Kimberley Stakal

To make zucchini “pasta” strands, you have a few options: You can use a commercial “Spiralizer” to make thin, spaghetti-like strands from the zucchini and squash. You may also use a vegetable peeler to shave vegetables into thin ribbons or strands (see photo below). Also, you may use a mandoline to shave very thin slices of the vegetables.

All photos by Kimberley Stakal

All photos by Kimberley Stakal

To assemble: Toss shaved zucchini with a few drizzles of olive oil and a pinch of salt in a medium bowl. Arrange on two serving plates. Top with a large dollop of prepared sauce. Serve immediately.

All photos by Kimberley Stakal

* Leftover raw sauce is incredible used as pizza sauce! Use it in on either a raw or traditional baked pizza for delicious results with a very bold tomato-basil flare.

All images by Kimberley Stakal