Recipe by Frank Melodia
The key to this fresh sauce is using the ripest, sweetest tomatoes. If they’re a little acidic, stir in 1 to 2 tsp. of maple syrup or honey. Omit cheese to make this completely raw.
1½ lb. plum tomatoes, quartered
1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
¹⁄³ cup cup dry-packed sun-dried tomatoes, softened in warm water and chopped
½ cup extra virgin olive oil
1 shallot, minced
Sea salt or kosher salt to taste
Freshly ground black pepper
8 oz. mixed summer squash (green and yellow), ends trimmed
1 orange bell pepper, halved and seeded
8 oz. soy or fresh mozzarella, diced
1 cup chopped raw walnuts
Grated regular or soy Parmesan cheese for garnish, optional
- Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
- Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into ¼-inch-wide “fettuccine” strips.
- Put “fettuccine” into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with “fettuccine” mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.
per serving: 320 cal; 16 g prot; 26 g total fat (2 g sat fat); 14 g carb; 0 mg chol; 590 mg sod; 5 g fiber; 7 g sugars