Marinara with Pasta
Yields: approximately 3 cups/6 servings
The Sauce
-4 – 5 medium tomatoes, cut in quarters (seed 3 of them)
-1 cup sun-dried tomatoes, soaked for 1 hour, drained and chopped
-1/3 cup yellow or red onion, chopped
-1/4 cup fresh basil
-2 tablespoons apple cider vinegar
-2 tablespoons tamari, wheat-free
-2 tablespoons extra virgin olive oil
-2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
-1 clove garlic
-1 tablespoons Italian seasoning
-5 kalamata olives, pitted and chopped
The Pasta
-5 zucchini, spiralized
Place all of the sauce ingredients in a food processor (or blender) and pulse until pureed/chopped. Don’t process too long; the sauce is best when it’s chunky. Serve this on top of the zucchini pasta.
* If you don’t have a spiralizer, you can use a vegetable peeler for fettuccine style noodles
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