Italian sauces (Marinara, Primavera, etc.)

I am really keen to Italian dishes, anytime.
Today I made "Pasta Primarawva", Rawsome! p.203, by Brigitte Mars.
However, squash was replaced by daikon and zucchini. Instead of sun-cured olives, our home-made olives are more bitter, we used less than half of amount. Didn't have enough sun-dried tomatoes, replaced with celery, oregano, and more tomatoes. Still, result was excellent (even with some sprouted alfa-alfa added).

Few weeks ago, Zora prepared "Exquisite Raw Marinara Souce" (page 219) with "Pasta Marinara", both from RAW The Uncook Book. As usual with Juliano, a lot of ingredients, but fantastic result...