I am less than 1% Italian…
But I can make a bitchin’ pasta sauce.
Sub a veggie for your pasta noodles.
Before beginning any sort of Italian cooking….
Pour yourself a big glass of red.
Ok, now we are ready.
2 tbsp olive oil
1/2 onion, diced
salt, to taste (approx 1/2 tsp)
3-4 cloves garlic, minced
1 bay leaf (optional)
1 tsp dried basil
1 tsp dried oregano
3 leave chopped, fresh basil (optional)
1 tsp raw sugar
1 can tomato sauce
1 can diced tomatoes
Fresh basil (optional, garnish)
Bonus points ingredients:
Spaghetti Squash, Yellow Squash, or Zucchini + 1 tsp olive oil
Combine the olive oil, onion, salt, and garlic in a sauce pan. Cook on medium heat for 15-20 minutes. When the onions become translucent and your kitchen starts to smell amazing, you know it is time for the next step.
Add the diced tomatoes, tomato sauce, basil, oregano, and bay leaf. If you have fresh basil, add the chopped leaves. Simmer for 30-45 minutes….Really, you will never buy a jar of sauce again.
Meanwhile, begin cooking your meat or veggie of choice…or both.
Cut up 1 pound of chicken breast. Saute in pan with olive oil and salt and pepper (to taste). Cook until 180 degree center.
Preheat oven to 350 degrees. Cut the squash in half, lengthwise and scoop out seeds. Drizzle olive oil on baking sheet and place the two halves upside down (skin side up). Cook for 25-30 minutes, until tender (or when you can insert a fork very easily). Cut the halves into quarters and use a fork to pull the “spaghetti noodles” from the skin.
Yellow Squash or Zucchini:
This cooks fast! So leave until the end.
Cut the squash into thin coins. Sautee in pan with olive oil for about 5-7 minutes.
Once all your items are finished, load your plates full of the vitamin packed, delicious, bright, and colorful veggies! Garnish with fresh basil. Way better than Prego, huh??
we use spaghetti squash and yellow squash for our “noodle” base.
cheers and happy evolving.