I’ve been trying to put more whole grains in my diet – including pasta. Store bought sauces clash with the nuttiness of unrefined noodles, so I made my own with canned tomatoes and paste.
Going to use the one on the left over the next 5ish days for the rest of the pasta and some pizza dough in my freezer. The one on the right is going straight into the freezer.
It feels like a lot of extra steps but store sauces are too weak and flavorless. The jar on the left was Prego Tomato sauce and I repurposed the container for my own sauce (which as seen isn’t quite big enough).
by rfosterConsulting
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So this wasn’t an exact recipe, but for my tastes an umani sauce is key to harmonizing with whole wheat spaghetti.
I simmered the sauce for about an hour. Aside from the canned tomatoes and paste, I used dried garlic, onion powder, oregano, parsley, basil, mozzarella, sauteed mushrooms (key for the umani flavor); olive oil, and a small amount of basil.
Still working out the timing and order of ingredients.