- Serves 4
- Gluten free
From the pantry:
- 3 tablespoons extra-virgin olive oil
- Salt & pepper, to taste
- Pinch sugar
- ½ tablespoon Triquetra Health Organic Spirulina Powder
From the market:
- Whole peeled tomatoes – 2 cans (28 oz)
- 1 onion – chopped finely
- 2 garlic cloves – peeled, minced
- Fresh oregano – 2 teaspoons, minced
- Dry red wine – 1/3 cup
- Fresh basil – 3 tablespoons, chopped
1. Drain tomatoes in a fine strainer over large bowl. Open tomatoes using hands and remove any fibrous cores or seeds. Allow draining for 5 minutes. Scoop ¾ cup and set aside. Reserve 2 ½ cups drained tomato juice and discard remaining.
2. Heat 2 tablespoons olive oil in 12-inch skillet over medium heat until it shimmers. Add onion and cook until softened and browned slightly, about 5-7 minutes. Stir in garlic and oregano and cook until fragrance emerges, about 30 seconds. Stir in remaining drained tomatoes and increase heat to medium-high. Cook, stirring frequently, until liquid has mostly evaporated and tomatoes brown and stick to the pan, about 10-12 minutes.
3. Stir in wine and cook until it turns thick and has syrup texture, about 1 minute. Stir in reserved tomato juice. Bring to a simmer and cook, stirring occasionally until sauce thickens, about 8-10 minutes.
4. Transfer sauce to a food processor, add reserved ¾ cup tomatoes, and pulse until chunky, about 7 pulses. Return the sauce to the empty skillet and stir in basil, 1 remaining tablespoon oil, and add salt, pepper, and sugar to taste. Finally, before tossing with pasta, add spirulina powder. Add pasta cooking water for desired consistency.
5. Serve over your favorite pasta (remember only sauce is gluten free) and top with freshly grated parmesan cheese. Enjoy!