Sun-Dried Tomato Marinara Zucchini Pasta
4.6(640 ratings)Sun-dried tomatoes bring the concentrated sweetness that a long-simmered marinara usually gets from hours on the stove. Blending them with a fresh tomato, a date and good olive oil gives a sauce that is rich but still tastes lively. Keep the herbs generous and roughly chopped so every forkful gets a little green.
- Hands-on
- 20 min
- Soak
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 3
- Level
- Easy
Method
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Step 1: Cover the sun-dried tomatoes with filtered water and soak for 1 hour until they are soft and pliable, then drain and reserve the soaking water.
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Step 2: Blend the soaked tomatoes with the fresh tomato, date, garlic, olive oil, oregano, lemon juice and salt, adding soaking water a tablespoon at a time until thick and creamy.
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Step 3: Spiralize the zucchini, sprinkle with a pinch of salt and let the noodles drain in a colander for 10 minutes, then squeeze them gently.
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Step 4: Toss the zucchini noodles with the marinara in a large bowl until every strand is coated a deep rosy red.
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Step 5: Serve in white bowls topped with the chopped parsley and torn basil, plus a thin thread of olive oil if you like.
Same technique, different aisle
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