Makes 6 servings

Marinara ingredients:

  • 2 tomatoes, seeded and chopped
  • 1 cup sun-­‐dried tomatoes, soaked 2-­‐4 hours, drained and chooped
  • 1 red bell pepper, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh oregan
  • 2 cloves garlic, crushed
  • 1/2 teaspoon sea salt, or to taste
  • Dash fresh ground black pepper
  • Dash cayemme

Noodles ingredients:

  • 6 medium zucchini


  1. Place all the ingredients for the Marina Sauce in a food processor fitted with the S blade and process until smooth.
  2. Transform the zucchini into noodles using a vegetables peeler or spiral slicer. Toss the zucchini noodles with
    enough marinara sauace to coat well and serve immediately. Serve with extra Marinara sauce on the side.
  3. Stored in a sealed container in the refrigerator, Marina Sauce will keep for 5 days.

Pasta Puttanesca: Add 1/4 cup sliced Kalamata olives to the finished sauce.

This marina sauce tastes like the original. Your family and friend willl think it slow-­‐ simmered on the stove for hours.