Zucchini Pasta with Pomodoro Sauce
- 6 (1.2 kg) zucchini, about 2 1/2 pounds
- 3 (370 g) Roma tomatoes, 13 ounces, seeded and chopped, divided use
- 1/4 cup (60 g) sun-dried tomato powder
- 1 1/2 Tablespoons finely minced onion
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon minced fresh basil leaves
- 1 1/2 teaspoons minced, fresh oregano
- 1 (3 g) garlic clove, crushed
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- Pinch of cayenne
- Transform the zucchini into noodles using a spiral slicer.
- Place 1 ½ Roma tomatoes and rest of ingredients into the Vitamix container and secure lid.
- Select Variable 8.
- Slowly turn machine on and off, scraping down sides of container between pulses, until a paste is formed.
- Remove lid, add remaining tomatoes, and secure lid.
- Select Variable 5.
- Slowly turn machine on and off 1 to 3 times until a chunky texture is achieved.
- Allow the sauce to sit for 10 minutes to thicken before you serve it.
- Serve the zucchini pasta on individual plates with a generous scoop of Pomodoro Sauce on top.
- Store in a sealed glass jar in the refrigerator, leftover Pomdoro sauce will keep for up to 3 days.
Sun-Dried tomatoes must be very dry in order to turn them into powder. Moist or even slightly moist tomatoes will not work. Using the Dry Grains container, process the dried tomatoes and grind them to a fine powder. Pomodoro sauce is a fresh tomato sauce that is chunkier than the typically thick, rich marinara that simmered all day on Grandma’s stove. We suggest putting it over spiralized zucchini, but any kind of squash or root vegetables will do. Turnips, rainbow beets, celery root, or rutabaga all make great angel hair pasta for pomodoro.