So I was hoping for an easy dinner: buy some local pasta and red sauce at the Farmer’s Market and add to it some of our crop share veggies…. but the pasta stand wasn’t there! This being said I did have all the ingredients to make a sauce but no pasta! Our solution, raw zucchini pasta. I have never tried this before and using my mandolin I was able to create perfect linguini pieces from two medium zucchinis! I highly recommend trying this, the zucchini adds minimal flavor and for obvious reason is much healthier and easier to digest than normal pasta.
Red Sauce & Zucchini Pasta
- summer squash
- patty pan
- olive oil
- 15 oz can fire roasted tomatoes
- 2 tablespoons capers
- 3 tablespoons chopped kalamata olives
- 1 tbsp brown sugar
- percorino romano
- Chop vegetables: arugula, eggplant, summer squash, patty pan, onion, and garlic.
- Make 'noodles': using a mandolin slice zucchini into strips lengthwise.
- Add olive oil to a skillet over medium heat. Add the onion and garlic. After a few minutes add the eggplant, summer squash, and patty pan.
- Meanwhile roast the pepper over a gas stove - low heat turning pepper as each side starts to blacken. Place in glass bowl and cover with plastic wrap to cool. Peel off skin, deseed, and chop.
- To the vegetables add the roasted peppers, can of tomatoes, capers, kalamata olives, brown sugar, and arugula. Simmer 15 minutes until veggies are tender crisp. Season with s&p.
- Place zucchini noodles in a bowl and top with vegetable sauce. Serve with fresh grated pecorino romano.