Zucchini Pasta with Pomodoro Sauce Recipe

Zucchini Pasta with Pomodoro Sauce

A raw tomato sauce with fresh flavors that merry well with the spiraled zucchini noodles.

Total Time30 Minutes
Yield
3 servings
DifficultyIntermediate

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Submitted by

Chef Cherie Soria

Ingredients

zucchinis
3 370 g roma tomatoes
¼ cup 60 g sun-dried tomato powder
1½ Tablespoon medium onion, peeled, diced
1 Tablespoon extra virgin olive oil, optional
1 Tablespoon fresh basil leaves
1½ teaspoon fresh oregano leaves
1 garlic clove, peeled
¼ teaspoon salt, optional
⅛ teaspoon ground black pepper
1 pinch ground cayenne pepper

1. Transform the zucchini into noodles using a spiral slicer.
2. Place 1 ½ Roma tomatoes and rest of ingredients into the Vitamix container and secure lid.
3. Select Variable 8.
4. Slowly turn machine on and off, scraping down sides of container between pulses, until a paste is formed.
5. Remove lid, add remaining tomatoes, and secure lid.
6. Select Variable 5.
7. Slowly turn machine on and off 1 to 3 times until a chunky texture is achieved.
8. Allow the sauce to sit for 10 minutes to thicken before you serve it.
9. Serve the zucchini pasta on individual plates with a generous scoop of Pomodoro Sauce on top.
10. Store in a sealed glass jar in the refrigerator, leftover Pomdoro sauce will keep for up to 3 days.

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Chef's Note

Sun-Dried tomatoes must be very dry in order to turn them into powder. Moist or even slightly moist tomatoes will not work. Using the Dry Grains container, process the dried tomatoes and grind them to a fine powder. Pomodoro sauce is a fresh tomato sauce that is chunkier than the typically thick, rich marinara that simmered all day on Grandma’s stove. We suggest putting it over spiralized zucchini, but any kind of squash or root vegetables will do. Turnips, rainbow beets, celery root, or rutabaga all make great angel hair pasta for pomodoro.

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