No-Cook Pasta Sauce with Zucchini
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- 1 pound short-cut spiral pasta
- Salt and pepper
- 1/4 cup golden raisins
- 1/2 cup blanched almonds (preferably Marcona) or hazelnuts
- 1 lb. tomatoes (2-3 heirloom tomatoes), roughly chopped
- 2 cloves garlic, roughly chopped
- A handful parsley
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup parmesan cheese, divided, plus more for topping
- 1/3 cup olive oil
- 1 zucchini, sliced very thin
- A handful basil, leaves torn in half
Bring a large pot of water to a rolling boil. Add a tablespoon of salt and the pasta, and cook to al dente.
While the pasta is cooking, pulse the golden raisins and almonds in a food processor until coarsely chopped. Add the tomatoes, garlic and parsley, and pulse a couple more times. Add in the vinegar, red pepper flakes, 1/2 cup of Parmesan cheese and 1 1/2 teaspoons salt. Run the food processor for about 30 seconds then, as the food processor is running, stream in the olive oil. Turn off the food processor and add in 1/4 cup of the pasta cooking water and blend for another 10 seconds.