Monday, August 11, 2014

NOT PALEO brown rice pasta with PALEO marinara (feel free to sub zoodles or spaghetti squash)

This sauce was phenomenal. So fresh and so tasty! It was NOT ideal to have a simmering pot when it was 90 degrees but it sure did taste good after!

1/4 large sweet onion
4 cloves of garlic
1 can of crushed tomatoes
1 tbsp. honey
about 1/4 cup chopped basil
EVOO or Avocado Oil

Start the pasta water, make sure it's well salted. When it's ready add the brown rice pasta.

For the Sauce:

Start by Heating a dutch oven or large sauce pan over medium high heat. Add the oil (about 1-2 tbsp.) Then put the garlic and onion into the food processor until it's fully pureed. Add the puree to the oil and begin to cook for a few minutes. Next add the tomatoes, salt, pepper and oregano. Drizzle in the honey and stir. Cook for about 45 minutes until sauce becomes slightly thick. Add the basil at the end and stir. Then using a slotted pasta spoon scoop the pasta into the marinara and toss. Top with fresh basil.

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