Monday, July 25, 2011


Yesterday I made some delicious Sple-ghettie. 

Serves 4, prep time: 15 min, cook time:15min

  • 8 really ripe tomatoes cut in half (or however many fit in your Cuisinart.) 
  • 10 sun-dried tomatoes (or a small can of tomato paste.)
  • 1/4 cup plus 2 tablespoons of Extra virgin Olive Oil
  • 2 tablespoons each of dried Italian herbs, basil, marjoram, oregano, etc. (double if using fresh)
  • Your choice of pasta. I used 
Soak the Sun Dried tomatoes a 1/4 cup of olive oil over night. Cook the pasta, drain, put back in the pot, and toss with 2 tbsp of olive oil. Place all ingredients (except pasta) in a Cuisinart or other type of device.

 Blend until smooth. Toss the sauce in with the pasta and heat on medium heat until its warmed to your liking. 
If you like a more traditional spaghetti taste, prepare the sauce ahead of time and let it simmer all day.

If you want a completely raw meal, spiralize some zucchini for pasta. You can still warm it up just remember to keep it under 83 degrees. :)

Add some homemade motzerella goat cheese and some basil to garnish.

This is what the pasta I used looks like. It's kinda odd looking, but it holds the sauce really well.

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