This uncomplicated pasta recipe makes a delicious dinner with a pleasant chilli kick. The sauce is quick & easy to make and it goes well with long or any short pasta. It's dairy and gluten free, provided that you use gf pasta.
As pasta dishes with tomato sauce are usually acidic, it's best to pair them with a medium-bodied red wines, which will bring out the rich flavour of the sauce. The perfect red wine for a pasta with tomato-based sauce is a Cabernet Sauvignon or Zinfandel.
INGREDIENTS ------------------
Serves 4
4 Servings [gf] Spaghetti
For Spicy Tomato Sauce:
1 tbsp olive oil
400 ml can chopped tomatoes
2 garlic cloves
1 tsp sriracha / chilli flakes
1 tsp oregano
1 tbsp tomato puree
unrefined salt
1/2 tsp freshly ground black pepper
3 tbsp cooking oil
1 small shallot
1 garlic clove
2 carrots sliced
6 mushrooms of choice
2 tbsp capers
unrefined salt and freshly ground black pepper
garnish: fresh parsley / arugula / vegan cheese
METHOD ------------------
In a medium sized pot add olive oil and heat over low/medium heat. Add garlic and saute until softened, making sure it doesn't brown.
Add canned tomatoes, salt, tomato puree, chilli flakes/sriracha and simmer on medium heat for ca. 7 min. or until reduced & thickened. Add oregano & black pepper and set aside.
Heat the oil in a large pan. Add shallot, pinch of salt and sauté ca. 2 - 3 minutes, until the onion has softened.
Add the garlic and sauté for another 1-2 minutes.
Next add chopped carrot and mushrooms. Sauté, stirring frequently, for ca. 5 min.
Add capers, season to taste.
Meanwhile cook the pasta according to package instructions.
Mix sauce with pasta, stir in the vegetables and garnish with parsley and vegan parmesan or mozzarella. Enjoy!
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