Growing up, each weekend the process was the same: first I would scour my collection of cookbooks and, without fail, choose the most complicated one I could possibly find to tackle. Next came the well-practiced whiny parental nag (pout inclusion dependent upon circumstance) to schelp me to a grocery store, soon followed by a creative justification as to why the 20-something ingredient list I had carefully bulleted was totally and completely necessary. Upon eventually getting everything I needed, I would then begin The Great Meal Preparation, lasting several hours, which was inevitably coupled with The Great Kitchen Mess. All this for a meal that was usually mediocre, at best. Perhaps this is why video games were invented.

At any rate, though my style of cooking has clearly improved over the years, there are still a few recipes from way back when that stand out in my mind as true successes. One in particular is a pasta puttanesca. With a savory, satisfying Italian flair, this dish is in the “frequent favorite” category.  Of course, I’ve since revamped this recipe to shine in a more nutritious light, and low and behold I do believe it’s far better (and simpler!) than the one I made growing up.

Here’s my recipe.

Nutritional perks: Low carb, High in healthy Omega Fats, Alkaline-forming, Full of trace minerals, Gluten-Free, Antioxidant-Rich

Fresh Fettucini Puttanesca

It should be noted that the dish in the above picture was consumed, with reckless abandon and in its entirety, immediately after being shot. A beautifully fresh, flavorful, and vibrant version of of the Italian classic; put this on your must-make list.

The Vega Antioxidant EFA Oil Blend has a fantastically rich, nutty taste (with even more fantastic health benefits), and is unquestionably my favorite oil to use in uncooked applications. You can find it in health food stores or order it directly through the VEGA link in the right-side column — but if laziness ensues (it happens, I know) by all means feel free use one of the oil substitutions mentioned in the recipe below. I will throw in here that the Vega oil in particular makes the fresh zucchini pasta unearthly good – I can eat a whole bowl a la carte.

INGREDIENTS
For the fresh pasta:
4 large zucchini
1½ Tbsp Vega Antioxidant EFA Oil Blend (or use hemp oil or virgin olive oil)
pinch of sea salt

For the sauce:
1½ cups cherry tomatoes, quartered
1 tsp pressed garlic
4 tsp dulse flakes
3 Tbsp Vega Antioxidant EFA Oil Blend (or use hemp oil or virgin olive oil)
½ cup kalamata olives, pitted
4 sun-dried tomatoes
¼ cup fresh parsley, chopped
½ tsp red pepper flakes
¼ tsp sea salt

DIRECTIONS
Soak: Place the sundried tomatoes in enough water to cover them, and soak for 45 minutes or until soft.
Make the pasta: Use a vegetable peeler to dispose of green skin on the zucchini, then peel long fettucini-like strips with the rest. Toss in oil of choice and sea salt until well coated, and set aside for 15 minutes to soften.
Make the sauce: Place all the sauce ingredients into a food processor, including the soaked sun-dried tomatoes. Pulse until just finely chopped, about 5 or 6 times.
Serve: Toss sauce with pasta and serve, sprinkling with extra parsley if desired.

Optional: If you have a dehydrator and a little patience, spread sauce on a teflex sheet before mixing with pasta, and dehydrate for an hour – deliciousness will result. Stir before combining with pasta, and serve warm.

NOTE: This sauce also works as a cooked recipe. Simmer on low heat for 3-4 minutes until just heated through, and serve with pasta of choice.

Serves 4

Raw, vegan, & gluten-free

©2009 www.JulieMorris.net