This recipe is adapted from one on a handout I received at Mangroves Health Institute at a raw cooking class led by Charles Marble.  It is the first raw recipe I ever tried and is still one of my favorites.  Enjoy!

 

I doubled this recipe for the pot luck

 

Marinara Sauce Ingredients:

 

1 ripe tomato, chopped (about ½  cup)

½ cup sun-dried tomatoes, soaked or oil packed

½ red bell pepper, chopped coarsely (about ½ cup)

2T extra virgin olive oil

1T minced fresh basil, or 1 t dried

1 t dried italian seasoning or oregano

½ t salt or to taste

Dash of black pepper

Dash of cayenne

1 clove garlic

¼ onion. Chopped

 

Combine all ingredients in a food processor with “S” blade and process until smooth.  Serve over squash “pasta”.  Store in a sealed container in the refrigerator for up to 3 days.

 

 

Spaghetti preparation

 

1 medium yellow squash or zucchini per person

 

Using a Japanese vegetable grater (also called a garnisher), grate zucchini into “angel hair pasta” ribbons.  Strain juice before topping with marinara sauce.