Angel Hair Pasta with Marinara Sauce

Serves 6

For the marinara sauce:

- 2 cloves garlic

- 1 cup (250 mL) sun-dried tomatoes, soaked in water until soft, drained

- 4 dates, soaked in water until soft and drained, or 2 tablespoons raw agave

- 4 to 6 medium ripe tomatoes

- 1/2 red bell pepper

- 1/4 cup (50 mL) minced fresh basil

- 2 tablespoons (25 mL) fresh oregano, or 1 teaspoon (5 mL) dried

- 1 teaspoon (5 mL) dried thyme

- 1 teaspoon (5 mL) onion powder

- 4 tablespoons (65 mL) cold-pressed olive oil

- 1/4 cup (50 mL) lemon juice or unpasteurized apple cider vinegar

- 1 teaspoon (5 mL) Celtic sea salt, or 1 tablespoon (15 mL) Nama Shoyu or Nama Tamari, to taste

- 1/4 teaspoon (1 mL) black pepper

- Pinch, cayenne

For the topping:

- 1/2 cup (125 mL) pine nuts

- Fresh basil

- Olives

For zucchini pasta:

- 4 to 6 large zucchini

1. In a food processor or blender, chop garlic. Add soaked sun-dried tomatoes and dates; blend. Add all remaining ingredients; blend, adding filtered water or the sun-dried tomato soaking water for a smoother, thinner consistency, if desired. Season to taste.

2. Slice the zucchini crosswise into quarters. Use a spiral slicer, shred zucchini into thin "noodles." Place noodles in serving bowls and top with marinara sauce. Garnish with chopped pine nuts, basil and olives.