I love pasta. Any shape or form. My favorite kind of pasta is without sauce and tossed with pepperoncino, garlic and a little drizzle of olive oil. I’m not huge on heavy sauces and particularly tend to stay away from the cheesy white sauces.
This is a recipe I bookmarked ages ago from Lolo, and finally got to use it. Finally I found a pasta sauce that I love and it’s super easy too. And the pasta isn’t drowned in the sauce, it only adds to the flavor.
I made the pasta at home with 50% whole wheat and 50% all-purpose flour, using my recipe.
(original recipe at Vegan YumYum – I made a couple of changes)
1 Large Tomato, cored and chopped
1/4 cup Raw Pine nuts
1 tbsp Pureed Tomato
1/4 cup Water
1 tbsp Olive Oil
4 cloves Garlic, minced
5-6 ounces Pasta (I made a fettuccine-ish shaped pasta)
2-3 tbsp Water
For Garnish: Fresh Ground Pepper, Basil Leaves (torn)
Put a large pot of salted water on to boil. Add the pasta to the boiling water. Cook until al dente, strain and set aside.
Blend the chopped tomato, tomato puree, pine nuts and water (the 1/4 cup) in the blender. Blend well until you get a smooth sauce.
Heat a pan with some olive oil. Add the garlic and saute until slightly browned. Add the mixture from the blender and saute until the raw smell of the tomato is gone (about 3-4 minutes). Add the 2-3 tbsp of water, if necessary, to thin out the sauce.
Add the cooked pasta to the saute pan and toss to coat. Remove from heat. Garnish with fresh black pepper and basil leaves.
This is one of the best pasta sauces I’ve ever had. It was creamy and delicious. And look at that gorgeous color! Thanks, Lolo!
Now check out what wondrous stuff my fellow marathoners have cooked up in their kitchens: