basil marinara sauce
I went to Italy this summer and ate the most incredible pasta dishes for literally every meal. Yes, even breakfast. Since then, I have been craving it often. I certainly cannot make it as authentic or delicious as the Italians, but I can make a really healthy and nutritious dish thats also pretty damn good. Usually people are scared to eat pasta as it is lots of carbohydrates and not good for the "diet". However, what people don't realize is that it's usually what you put on top of your noodles that make it unhealthy and fatty- like cheese, meat and sauces with creams and hidden sugars.
So in order to avoid any of the bad stuff, I wanted to make my own marinara sauce.
I N G R E D I E N T S
Brown rice pasta spirals. I got the brand Tinkyada at the grocery store. It is organic, gluten free and only contains "Organic Brown Rice and Water"
Multi Color Cherry Tomatoes. A combination of colors isn't necessary but it makes the color of the sauce really rich and beautiful.
3 cloves of garlic
1 yellow onion
a handful of fresh basil
Food processor or a good blender
S T E P S
Roughly chop the garlic and onion and throw into a pan with a drizzle of olive oil
Once the onions and garlic have begun to cook, toss in the washed cherry tomatoes
Throw a few basil leaves in the vegetable mixture and let cook, stirring occasionally
Put the pasta on the stove to cook
Once the tomatoes and other veggies have softened, you should be able to easily press down on the tomatoes with a spoon and the juices will come out, transfer it to your food processor or good blender.
Drizzle in a couple teaspoons of olive oil and some salt and pepper
Blend the mixture until it is smooth and creamy
Once the noodles have cooked and been drained, stir in the sauce