Serves 6
For Sauce:
2 cloves garlic
1 cup sun-dried tomatoes, soaked in water until soft, then drain (keep water)
4 dates, soaked in water until soft and drain, or tbsp raw agave
4 to 6 medium ripe tomatoes
½ red bell pepper
¼ cup minced fresh basil
2 tbsp fresh oregano or 1 tsp dried
1 tsp dried thyme
1 tsp onion powder
4 tbsp cold compressed olive oil
¼ cup lemon juice
1 tsp sea salt
¼ cup black pepper
For topping
½ cup pine nuts
fresh basil
In food processor or blender, chop garlic. Add soaked sun-dried tomatoes and dates; blend. Add all remaining ingredients, blend adding water or the sun-dried tomato water for smoother consistency if desired. Season to taste.
Place pasta in serving bowls and top with marinara sauce. Garnish with chopped pine nuts and basil.