RAW PASTA SAUCE
An uncooked, sugar-free, and vegetarian pasta sauce that delivers fantastic flavor without cooking away all the nutrients. Perfect for a raw foods diet when served over uncooked spaghetti squash.
Provided by Bekah Pellegrino
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 50m
Yield 2
Number Of Ingredients 8
Steps:
- Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container.
- Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.
Nutrition Facts : Calories 37.6 calories, Carbohydrate 8.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 117.9 mg, Sugar 4.6 g
RAW PASTA SAUCE
From Eat Smart, Eat Raw. The author says her kids love it, so I can't wait to try this kid-friendly recipe!
Provided by Courtney Elizabeth
Categories Sauces
Time 15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Roughly chop tomatoes, avocado, carrots, and celery. Put everything in the blender and blend to a thick sauce.
Nutrition Facts : Calories 238.2, Fat 14.6, SaturatedFat 2.1, Sodium 576.5, Carbohydrate 26.9, Fiber 7.2, Sugar 16.6, Protein 4.7
COLD SPAGHETTI WITH SPICY RAW SAUCE
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil over medium heat for the pasta.
- Broil or char the red bell pepper under hot broiler with oven door slightly ajar or roast it over flame burner holding the pepper with tongs. Put the pepper into bowl and cover it with plastic wrap. Let cool, then peel, seed and finely chop. Set aside.
- When the water comes to a boil, add some salt. Cut an X shaped mark gently through the tomato skins at the stem end, then add them to the boiling water. Boil for 1 full minute, then remove them with a spider or tongs and cool on the counter for 1 to 2 minutes. Do not cold shock. The heat will gently cook the tomato a bit. Add pasta to the boiling water and cook to al dente. Drain, run under cold water and drain again.
- Put the extra-virgin olive oil into a large shallow serving dish and stir in the chile and grated or garlic paste.
- Peel the tomatoes and cut them in half; seed and chop. Add them to the garlic oil mixture along with the chopped roasted red bell pepper. Stir in most of the basil, reserving a little for garnish.
- Add the pasta and toss to combine. Garnish with extra basil and black pepper and serve.
SPAGHETTI WITH RAW TOMATO SAUCE
Provided by Nigella Lawson
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add tomatoes, simmer for 10 seconds and drain. Peel, core and halve tomatoes, discarding seeds and liquid. Chop tomato pulp finely and place in a medium bowl. Add sugar, and season with salt and pepper to taste.
- Add garlic and olive oil, and whisk until blended. Cover with plastic wrap, and allow to sit at room temperature for at least 30 minutes and up to 8 hours. Discard garlic.
- Bring a large pot of lightly salted water to a boil, and add spaghetti. Cook until al dente, and drain well. Add tomato mixture to hot pasta, and mix until pasta is evenly coated with sauce. Serve immediately.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 24 grams, Carbohydrate 98 grams, Fat 29 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 993 milligrams, Sugar 12 grams
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
EASY NO BOIL PASTA BAKE
Campbell's used to make a jarred pasta bake sauce that I loved when my kids were little and time was short! When it was discontinued I discovered that the same recipe could be used with any jarred pasta sauce. My oldest son, who is away at college, asked me for some easy recipes that he can make with minimal mess and time and this recipe popped into my head... I thought I'd post it since I couldn't find any others like it on Zaar.
Provided by Hollyism
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- PREHEAT oven to 425 degrees.
- COMBINE uncooked pasta, 1 jar of Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
- BAKE 30 minutes. Uncover and stir well.
- TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.
- Optional: You can add garlic powder and/or italian seasoning along with the pasta/sauce/water mixture and sprinkle grated parmesan on top of the mozzarella for great flavor and easier browning.
- Optional: You can add small frozen meatballs or browned ground beef (if you don't mind dirtying a pan) along with the pasta/sauce/water mixture for some added protein.
RAW TOMATO SAUCE
The best tomato sauce is raw tomato sauce. Use the juiciest, sweetest summer tomatoes you can find for this light, fresh sauce, and toss it with 1/2 lb. of well-drained hot spaghetti and lots of freshly grated Parmigiano-Reggiano. Or use it to spoon onto Pizza Dough; over poached, fried, or scrambled eggs; or on grilled fish, chicken, or zucchini.
Provided by Christopher Hirsheimer
Categories Tomato Pasta Lunch Dinner Quick & Easy
Number Of Ingredients 6
Steps:
- Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.
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