Zoodles with Raw Sungold Tomato Sauce
o   Makes Four to Six Servings
o   Pasta Ingredients
§  2 lb zucchini, ideally firm and large diameter for better spiralizing
§  Or 1lb box of spaghetti, boiled according to package directions
§  ¼ cup EVOO ultra premium extra virgin Galega olive oil
§  1 clove garlic, minced or micrograted
§  3 tbsp pickled capers, chopped (substitute good quality olives if you prefer)
§  2 pints ripe Sungold tomatoes, halved
§  ½ cup fresh basil, sliced into ribbons (chiffonade)
§  salt, pepper and fresh lemon juice to taste
o   Optional, Almond Ricotta Recipe
§  1 1/2 cup raw almonds, soaked four hours or overnight
§  1/4 cup water
§  1/2 clove garlic
§  2 tbsp freshly squeezed lemon juice
§  1/2 tsp salt
o   Directions:
§  In a large serving dish, place oil, garlic, capers, tomatoes and basil and crush the sauce together with your fingers to release juices and blend ingredients. Taste and season with a salt, pepper and lemon juice for more acidity if required. If tomatoes aren´t in season or naturally sweet, the addition of ½ tsp of sugar can boost flavour. Let sit so flavours can blend.
§  Spiralize zucchini or cook pasta. Meanwhile, make almond ricotta. Slip the skins off of the almonds (will be easy to do when almonds are soaked). Add the almonds, water, garlic, lemon juice and salt to a food processor or high speed blender and puree for a couple of minutes until ingredients are well-pureed. Taste and adjust salt and a dash more lemon juice as desired. The ricotta should form into a ball when pressed in your hand.
§  Toss sauce with pasta of choice and if using a standard pasta, the addition of a couple of large handfuls of arugula will add extra greens. Divide among plates and top with almond ricotta.
§  Extra almond ricotta will keep for 3-4 days in the fridge, refresh with a squeeze of lemon juice as desired.

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