Step 1: Ingredients and Implements
- 1/2 cup sun-dried tomatoes
- 1/4 cup black olives
- 1/4 tsp salt
- 1/2 tsp fresh garlic
- 1 tsp olive oil
- 1 cup fresh basil leaves
- 3 cloves or 1 tsp of fresh garlic
- 1/4 cup pine nuts
- 2 tbsp olive oil (or more for consistency)
- 1/2 tsp salt (to taste)
- Food processor
- Pot with water on the stove
Step 2: Prep
Prior to preparing the meal, soak the sun-dried tomatoes in water for a couple of hours.
Just before you are ready to prepare everything, put a pot of water to boil on the stove.
You can make the sauces ahead of time if you wish.
Step 3: Sauces
To make the pesto, combine all the ingredients in a food processor. Mix until it becomes a paste, but don't grind the pine nuts into mush. There should be some crunch to it. Add olive oil if it's too thick. This recipe makes a good amount that can be stored for several weeks in the fridge.
Do the same with the red sauce ingredients. It should become something like a tapenade, though not as strongly flavored.
Step 4: Julienne the Pasta
The pasta is simply long strips of zucchini.
To make it, cut off the ends of the zucchini and any blemishes on the skin, and then cut the zucchini in half (or thirds if it is very large). Put each part in the julienner and turn until strings the consistency of angel hair pasta emerge.
Step 5: Preparing to Serve
The pasta is okay cold, but it's better warm - like any pasta! To serve warm raw foods, judicious use of heat must be applied. In this case, turn the heat off the pot of boiling water. If a vegetable is dipped in water that is no longer boiling, it is still technically raw. I used tongs to dip the zucchini into the hot water and pull it back up. This made it pleasantly warm.
Then serve with your choice of sauce. I find the red sauces has a stronger flavor that balances out the bland zucchini better, but your mileage may vary.
If this is a whole meal, expect one medium zucchini to feed one person, but the sauces can easily serve a family of four. A little goes a long way!