Who needs a can when you can make your own nutritious tomato sauce in 20 minutes, while waiting for your pasta water to boil, and cook until al-dente, or “to the tooth.”
Here’s how:
Ingredients:
- 2 cups tomato puree
- 2 tablespoons olive oil
- 4 garlic cloves, smashed
- 1/2 medium red onion, diced
- 4-5 mushrooms, sliced
- 1 cup chickpeas
- pinch of salt
- sprinkle of red pepper flakes
- sprinkle of oregano
- splash of red wine (if you have any)
Directions:
1. Prep your ingredients: smash garlic, dice onion, slice mushrooms.
2. Prep your base: Heat up olive oil in a large pan, add garlic and onions, stir and cook until onions become translucent, 5 minutes. Add in your mushrooms, stir and let cook, 5 minutes. Sprinkle with some salt, red pepper flakes.
3. Make your sauce: Pour in your puree and mix it into your base. Bring sauce to a simmer, sprinkle in oregano, then add in chickpeas. Mix well and let cook for 10 minutes (add in your wine, optional).
And that’s it, enjoy!
