Fresh Spaghetti - From Food To Live By

·         2 medium-size tomatoes (about 2 cups) diced into ½-inch pieces

·         3 Tbsp.  good olive oil

·         1 Tbsp. truffle oil or additional tbsp. o olive oil

·         ¼ c. chopped fresh basil

·         ¼ c. fresh flat-leaf parsley

·         Pinch of red pepper flakes

·         Salt

·         1 pound dried spaghetti

·         2 medium-size zucchini (about 1 ½ cups), cut into ¼-inch pieces

·         1 large clove garlic, minced

·         Fresh ground pepper

1.       Place tomatoes, 2 Tbsp. olive oil, truffle oil, basil, parsley, and pepper flakes in medium bowl and stir to combine.  Season with salt to taste. Let sit at room temp. for an hour.

2.       Cook spaghetti in salted water according to package directions.

3.       Heat the remaining Tbsp. of oil in skillet over medium-low heat.  Add zucchini and garlic until zucchini is crisp tender about 4-5 min. Season with black pepper (and I do a little salt).

4.       Combine spaghetti, tomato mixture, and zucchini in large bowl and stir to combine. Serve warm or at room temp.

*I usually find that 1 lb. of spaghetti is too much.  I will double the veggies or half the noodles.  Served with parmesan cheese it is really good! 

* This recipe is great if you want to do it raw vegan style as well.  Spiral the zucchini into the noodles and add the garlic to the tomato mixture.  Omit the noodles, tbsp. of oil, and cheese and voila!