Spaghetti al Marinara

Ingredients

Spaghetti

3 yellow summer squash or zucchini

Marinara Sauce

6 large tomatoes
5 sun dried tomatoes
2 garlic cloves
1/2 bunch fresh basil
2 tablespoons oregano
1 tablespoon freshly ground black pepper
1/4 cup onion, chopped
1/2 cup cold-pressed olive oil
1/4 cup lemon juice
4 dates, pitted
1 teaspoon Himalayan sea salt

Directions

For The Pasta

There are several ways to make pasta from a squash. I use a julienne peeler (sold at better kitchen appliances stores - about 10 USD/Euro). It looks like a cheese slicer or potato peeler. With this fancy but inexpensive and easy to use tool you make the most beautiful raw spaghetti strings in seconds.

You can also use an ordinary (potato) peeler: Peel thin slices of the squash, then with a fork or knife, create thin strands of "pasta".

Another way is using a kitchen tool often used in the raw food kitchen and by chefs: a spiralizer. Cut the zucchini in about four pieces and by putting them in the mandolin, you can create beautiful thin angel hair pasta. But I have to be honest, it never works for me...

Put the pasta strands in a bowl and sprinkle with a mixture of olive oil and some salt. Set aside.

For The Marinara Sauce

Put all ingredients in a high speed blender and blend until creamy. Add purified water if you feel the consistency is too thick.

For serving

Take off the excess oil of the pasta. Put the pasta on a plate and top with the sauce. You may add additional toppings such as slice olives, chopped tomatoes, onions or basil leafs. 

Recipe found at: http://www.thebestofrawfood.com/raw-food-recipies-spaghetti.html