First off, you should know this Pasta Marinara is the kind of recipe that could give an Italian Grandmother an inferiority complex. The marinated kelp noodles, massaged to perfect al dente texture, mingle with an organic sundried tomato sauce that is the perfect combination of tangy, zingy and blingy. Blingy: richer than rich.
Serves 2-4 peeps
1 package kelp noodles, drained & soaked overnight, marinated for 2-4 hours
2 cups sun-dried tomatoes, soaked 2 hours
2 medium to large Roma or Heirloom tomatoes, diced
¼ small onion, chopped
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 tablespoon plus one teaspoon agave nectar
2 teaspoons sea salt
2 teaspoons dried oregano
Pinch of hot pepper flakes
1 handful fresh basil leaves
3 cloves garlic, peeled
Tomato soak water, reserved, to thin sauce as needed
Open one bag of kelp noodles and drain water. Soak in very warm water for 8 hours or overnight. Drain the water and then mix noodles with olive oil, lemon juice and sea salt. Mix vigorously with your hands to break down the noodles and let sit in the marinade for 2-4 hours more. In a high-speed blender, place all remaining ingredients, starting with liquids first, in a high-speed blender. Blend for 30-45 seconds until a chunky consistency is achieved. Use the plunger if necessary to achieve a smooth texture, if desired. Then, drain the marinade from the kelp noodles and fold in the marinara sauce. Use your hands to create an even ratio of sauce to noodles. Serve at room temperature or gently warm in the dehydrator or oven on low temperature. Keeps for up to 5 days in a sealed container in the fridge.
