I was in the mood for some pasta with a super simple tomato basil sauce, so I whipped up a clean and yummy Pomodoro. So easy, delicious, and the perfect use for summer produce! As a main, serves 2 with leftovers.
INGREDIENTS:
1 box grain-free spaghetti, cooked according to package, drained, & rinsed thoroughly (I like Jovial)
Olive oil
¼ white onion, sliced into thin ribbons
2 garlic cloves, minced
1 (28oz can) organic fire-roasted tomatoes (sub crushed tomatoes)
Crushed red pepper flakes, to taste
JF Spicy Salt, to taste
1 Tbsp double-concentrated tomato paste
Vegan parmesan cheese, grated
TOPPINGS:
Vegan parmesan cheese, grated
Fresh basil, torn
JF Spicy Salt, to taste
PROCESS:
In a large pan, over a medium heat, begin to warm your olive oil. Add in the white onion and garlic; allow these to sweat down and slightly dissolve over the heat. Work in your fire-roasted tomatoes and season with crushed red pepper flakes and JF Spicy Salt. Adjust seasoning to taste. Add the double-concentrated tomato paste and vegan parmesan; combine well.
As the sauce comes together work in your drained spaghetti. Using tongs, coat well and incorporate extra vegan parmesan to melt throughout.
Plate warm and top with torn basil, additional vegan parm, and JF Spicy Salt. Enjoy!