Thursday, May 9, 2024

Chickpea pasta sauce

My hubby went back for thirds 😂.  I did add fresh spinach at the end. Also I didn’t add chickpeas until the last 30 minutes as my husband doesn’t like them crunchy. I added a whole can of broth and at the very end some of the pasta water. Not pictured is the pasta mixed in. Recipe here: https://wanderingchickpea.com/2023/08/21/slow-roasted-tomato-and-chickpea-pasta/
 

  • Cherry tomatoes
  • Canned chickpeas
  • Onion & garlic
  • Olive oil
  • Oregano (fresh or dried)
  • Crushed red pepper flakes
  • Chicken stock or vegetable stock
  • Pasta of choice (I used angel-hair)
  • Fresh basil
Go to link for directions etc

Wednesday, May 1, 2024

Tomato sauce FAVORITE


 





This is such a tasty sauce and the secret is the San Marzano Tomatoes.

INGREDIENTS:

1 large red bell pepper chopped
1 medium sweet onion chopped
garlic--about 3 really large cloves chopped
olive oil
2 cans of San Marzano Tomoes (the large cans--see photo)
oregano (I used about 1 tablespoon dried)
chili flakes (just a small pinch)
thyme (a pinch or so dried)
salt and pepper
water
tomato paste (the small can about 6 oz I think?)
Fresh basil


Splash some olive oil in large pot. Add the onions and red bell pepper and saute until limp--about 8-10 minutes. Add garlic and oregano, thyme and cook a few more minutes.

Then add a touch of chili flakes and some salt and pepper.

Add 2 big cans of the tomatoes and add 1/2 can of water.  Add tomato paste. Chop some of the tomatoes with a spatula.  Cook 1 and 1/2 hours and stir off and on frequently , breaking up tomatoes occasionally.

After it has reduced and done to your desired consistency, use an immersion blender to blend more if you desire. Add some splashes of olive oil and some fresh basil if desired. Add salt and pepper if needed.