Raw pasta puttanesca

Marinated tomatoes, olives and herbs raw spice to this gross puttanesca. Fine chips raw zucchini act as the pasta. Trust us, it works.

Raw pasta puttanesca Recipe

Ingredients

•  4 cups chopped tomatoes (6 truss tomatoes)
•  2 teaspoons small basil leaves
•  3 cloves crushed garlic
•  1/4 cup diced white onion
•  2 teaspoons thyme leaves
•  2 tablespoons capers plus 1 tablespoon caper brine
•  2 teaspoons curly parsley leaves, roughly chopped
•  4 large zucchini
•  1/2 cup halved Loving Earth raw olives or kalamata olives, pitted
•  1/4 cup cold pressed olive oil, plus 1 tablespoon to serve
• 1/4 cup pine nuts
•  1 teaspoon chilli flakes
•  2 teaspoons oregano leaves
•  Himalayan pink salt and pepper to taste

Preparation

1. Mix all ingredients except pine nuts and zucchini in a large bowl and mix well. Cover and refrigerate for at least 4 hours to marinate.
2. In another bowl, use a vegetable peeler to peel strips 1cm wide from zucchini they should look like fettuccini. Add pickled vegetables with zucchini and gently.
3. Divide into 4 bowls. Garnish with pine nuts and a drizzle of olive oil extra virgin serving.