This is barely a recipe but it’s certainly delicious and surprisingly delicious. I use leftover tomato sauce as a dip as well . . . I’m not sure where I got this recipe from but it’s definitely adapted from either Catherine Parker or Alissa Cohen.
For the Tomato Sauce
4 fresh organic tomatoes
1/2 – 1 cup dried tomatoes, soaked if they’re hard (quantity depends on preference)
1/2 – 1 cup extra virgin olive oil (quantity depends on preference)
a few mushrooms
a handful of pitted olives
a handful of fresh basil
garlic (I’ve been known to use up to 4 cloves – maybe start with one)
If you like a sweeter tomato sauce you could add one or two pitted dates
Put all ingredients in your blender and blend!
For the PastaYou can make your pasta out of all sorts of vegetables. Courgettes are a good place to start.
If you want long spaghetti noodles you could invest in a spiraliser (they’re sold online here) for about £25.
Alternatively you could use a vegetable peeler to make pasta ribbons. If you’re doing that it’s best to work around the courgette and discard the centre bit with seeds and stuff in it.
I use maybe 3 courgettes for two people and if I have time I marinate them in a little olive oil and himalayan rock salt (available online or at Waitrose). It makes the noodles softer. Sometimes I pop them into the dehydrator for a bit as well so that they’re warmer to eat.
Delicious and simple 🙂