****PASTA POMODORO!!
****PASTA POMODORO****
Ingredients
SERVES 2-3
- 1/4 cup extra virgin olive oil
- 1 large shallot, minced
- 4 garlic cloves, minced
- 4 large, very ripe tomatoes, chopped
- 1/4 cup packed fresh basil, chopped and divided
- pinch of sugar
- salt and pepper
- 2 Tablespoons butter (I used Earth Balance Vegan Butter)
- 1/2lb gluten-free spaghetti
Directions
- Heat extra virgin olive oil in a saucepan over medium heat. Add shallots and garlic then saute for two minutes. Add chopped tomatoes, half the basil, and the sugar then turn heat up slightly to bring to a boil. Turn heat back down to medium then simmer until desired consistency is reached, 20-30 minutes depending on how juicy your tomatoes are, smashing tomatoes against the side of the pan with a spatula every so often.
- Meanwhile bring a large pot of water to a boil then add a generous amount of salt. Add pasta then cook until al dente. Drain then return pasta to the pot to keep warm.
- Season sauce with pepper and lots of salt then stir in butter and remaining basil. Taste then add more salt or pepper if necessary and then mix with cooked spaghetti and serve.Notes
