Marich
Flavorful Connoisseur
Hello everyone, how are you doing today? I’m really happy to share this pasta pomodoro recipe because as you can see this is one of my go-to dinners for any given Wednesday. Large, robust rigatoni pasta tubes are drenched in a vibrant, rich, creamy tomato sauce. However, this is a healthy bowl of pasta because it also contains quite a number of tasty other sautéed vegetables too.
Ingredients:
Basic Marinara
Instructions:
Make the Marinara:
Ingredients:
Basic Marinara
- 1 tablespoon olive oil
- 3 tablespoons minced shallot
- 1 minced garlic clove
- ¼ teaspoon sea salt
- Black pepper to taste
- 1 can (14 oz) chopped tomatoes
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cane sugar
- Pinch of dried oregano
- Pinch of red pepper flakes
- Prepared marinara (from above)
- ¼ cup raw cashews
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup pasta water
- ¼ to ½ teaspoon sea salt
- 10 ounces rigatoni
- Olive oil for drizzling
- 2 medium zucchinis, thinly sliced
- 2 tablespoons fresh thyme leaves
- 2 cans (14 oz each) cherry tomatoes, drained
- 6 cups spinach or a mix of spinach & arugula
- ¼ cup chopped parsley or basil
- Sea salt and black pepper to taste
Instructions:
Make the Marinara:
- Heat olive oil in a small pot over low heat.
- Add shallot, garlic, salt, and pepper. Cook for 3 minutes, stirring often.
- Add tomatoes, balsamic vinegar, sugar, oregano, and red pepper flakes.
- Cover and simmer on low for 20 minutes, stirring occasionally.
- Blend the marinara with cashews, tomato paste, salt, and ¼ cup water until smooth.
- Before serving, mix in ¼ cup hot pasta water to thin the sauce.
- Cook rigatoni in a large pot of salted boiling water until al dente.
- Heat olive oil in a skillet over medium heat.
- Sauté zucchini with thyme, salt, and pepper for about 3 minutes until lightly browned.
- Add cherry tomatoes and cook on low for 2-3 minutes until heated.
- Add spinach and toss until wilted. Season with salt and pepper.
- Divide pasta into bowls and add creamy sauce, tossing to coat.
- Add vegetables to each bowl.
- Top with parsley or basil, season with salt and pepper, and serve.