By Chef Shana
Spaghetti Alla Puttanesca
4 large zucchini, peeled
2 large garlic cloves, minced
¾ c. fresh parsley, minced
½ c. fresh oregano, minced
½ t. Himalayan salt plus extra salt for step #2
1/8 t. red pepper flakes
1/3 c. cold pressed extra virgin olive oil
1/3 c. klamata or black olives, coarsely chopped
1/3 c. capers
3 medium tomatoes, seeded and diced
1) Peel the zucchini and spirulize it into spaghetti shapes. If you do not have a spirulizer, simply slice the zucchini into long ribbon-like strips with a potato peeler until you have a bowl of flat “noodles.”
2) Place the zucchini “pasta” in a mixing bowl and sprinkle with a generous amount of salt. Toss gently and set aside. The salt causes the zucchini to weep, riding the zucchini of excess water. If this step is omitted, the salt in the sauce will cause the zucchini to weep once the dish is assembled, creating an unwanted soupy consistency.
3) Mince the fresh herbs and garlic separately then heap together and mince together, blending the flavors into one another. Place the garlic herb mixture in a mixing bowl then stir in the remaining ingredients. Set aside.
4) Once the zucchini pasta has released its water (about the time is takes to complete step 3, gently squeeze and pat it dry with a cloth towel. Place the pasta in a serving dish and poor ¾ of the herbed mixture over it. Toss to completely coat. Top with the remaining mixture and serve.