Update: Recently I've found kamut udon noodles by Eden foods. They are the best noodles I've had, they are suited for Asian dishes but I also use them as my spaghetti substitute.
Marinara Tomato Sauce
Ingredients: *
- 8 roma tomatoes
- 3 Tbsp grapeseed oil (or avocado oil)
- 1/4 cup onion
- 1 large bay leaf
- 1 basil leaf (garnish)
- 1 Tbsp olive oil (garnish) -optional
- Oregano -optional
- 1 cup pasta (100% spelt or kamut). Use chickpea pasta if you need it to be gluten-free. I used Kamut udon noodles.
Method:
- Roughly chop tomatoes
- In a medium size pot, sauté some red onions in grapeseed oil
- When onions are golden add tomatoes and one bay leaf
- Bring to boil, then reduce to a simmer and cook it covered until the tomatoes have broken down, about 8 minutes
- Remove bay leaf and taste to see if sea salt is needed
- Cook uncovered for an additional 3-4 minutes
- Inside the pot stir it to as you wish for texture
- Sprinkle diced fresh basil & diced fresh or dry oregano (to taste)
Pasta
A few things to note, do not add oil while boiling, this would prevent the tomato sauce to stick to the pasta. Also, do not rinse after draining because it washes away the tastiness. Have the tomato sauce in the pan read prior to draining the pasta. The best kind of pasta to buy would be 100% spelt, kamut. Some gluten-free pasta options are 100% quinoa, spaghetti squash or cutting zucchini or king oyster mushroom into noodles.
- Add 4 cups of water to a large pot
- Add pasta + 1/2 Tbsp of sea salt to boiling water
- As soon as it's added stir to avoid sticking
- When pasta is at your preferred texture drain immediately (DO NOT RINSE)
- Add the pasta into the tomato sauce and stir
- Serve hot and garnish with 1 basil leaf
- Drizzle olive oil (optional)
