real raw kitchen: RECIPE: traditional spaghetti

Monday, March 3, 2014

RECIPE: traditional spaghetti

There is nothing quite so satisfying or fresh as a bowl of zucchini noodles. Don't believe me? That's okay. Just give this sauce a try (or this one, or this one, or this one, or this one) and you will see what I mean. A bowl of noodles can be raw AND filling AND packed with flavor. It's amazing, hits the spot, and really is just what I need: a no-fuss meal that is deeply satisfying.
Traditional Spaghetti

for the noodles:
for the sauce:
  • 1 cup sun dried tomatoes (NOT in oil), soaked for a couple hours
  • 1/2 cup tomatoes, de-seeded
  • 1 clove garlic
  • 1 T olive oil (optional)
  • 1 t chili flakes (optional)
  • fresh basil, thyme, oregano, etc
  • sea salt to taste
for the noodles:
  • Follow the instructions on your manual
  • Sprinkle with sea salt and gently mix. Set on some paper towels and allow the liquid to drain for about an hour.
  • Pat dry to remove excess liquid and salt, then they are ready to use!
for the sauce:
  • Drain the sun dried tomatoes.
  • Combine everything in a food processor and process until it is fully incorporated. 
  • Toss with the noodles and some fresh basil.
  • EAT.

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  1. I've made something like this before, but not with sun dried tomatoes. Looks amazing!

    1. It's such a fantastic classic dish! And the sun-dried tomatoes give it such a depth of flavor :)

  2. Hello :)
    Do u think if I made it at night it wld be ok for lunch the next day?

    1. Hi! Whenever I make zucchini noodles for the next day I wrap them in paper towels in a container so the water is absorbed. I keep the sauce separate and then mix when I'm ready to eat. Hope this helps! xo


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