Uncooked Pasta Sauce

I use my own fresh sprouted pasta made by hand but you could even put this over zucchini. I take a zucchini and a vegetable peeler and peel it in strips and then place in a pan with a little olive oil for about 5 minutes. Then pour the pasta over top.

Course: Main Dish

Servings:

Ingredients

8 ounces sprouted pasta or regular pasta, or try my zucchini version
4 scallions white and pale green parts only
3 cloves garlic crushed
6 ounces cherry tomatoes halved
6 ounces Fermented Cherry Tomatoes
1/2 cup Parmesan Cheese fresh
8 to 10 leaves basil fresh
Celtic Sea Salt
black pepper freshly ground
3 tablespoons Olive Oil I used a Tuscon olive oil for more flavor
4 ounces mozzarella cheese fresh, cut into ½-inch cubes

Instructions

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 8 ingredients in a food processor.
Pulse just until the tomatoes are coarsely chopped.
Drain the pasta, reserving some of the pasta water.
Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.
Add some of the reserved pasta water (about ¼ cup) if the sauce looks dry.
Serve immediately.