Spicy CherryTomato Spaghetti

Spicy CherryTomato Spaghetti w/ Portobello Mushroom Crisps – everyone has a favourite tomato sauce (or two). When ripe tomatoes are in abundance, that’s when I usually turn to making sauce…pasta, pizza, sandwiches, & soups. SO many tomatoes, so many options. This sauce is relatively low maintenance. No peeling, limited chopping, & shorter simmer time. AND for the effort, it’s well worth it! If you have any heavy lifting or BIG treks coming up – pasta is your friend. It tastes pretty good cold too, so feel free to pack a little (or a lot) for the road. That kick of cayenne will help get things heated up!

Spicy CherryTomato Spaghetti w/ Portobello Mushroom Crisps
Cuisine: *plant based + gluten free
Servings: 4 cups *sauce
Author: thecrimsonsink
Spicy CherryTomato Spaghetti w/ Portobello Mushroom Crisps
  • choice of pasta noodles, prepared to al dente *I used spaghetti
  • 6 cups organic cherry tomatoes, washed & halved
  • 1 large white onion, finely chopped
  • 8 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp ground thyme
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 2 dried bay leaves
  • 1 tsp sea salt
  • 1/4-1/2 tsp ground cayenne pepper - more the spicier
  • 1 portobello mushroom (3/4cup grated) *optional
  1. Over med. heat, add the to a large pot the halved cherry tomatoes. With the lid on, bring to a boil. Remove the lid and stir well. Turn to low - simmer.

  2. With the tomatoes still in the pot, use a handheld blender to blend until smooth, or desired consistency. *If you don't have a handheld blender, use a standing blender - just transfer the tomatoes to & from. Add the sea salt & bay leaves. Stir. Continue simmering.

  3. In a pan over med/low heat, add the olive oil, onion, garlic, thyme, basil, oregano, and cayenne pepper. Stir often. Cook until fragrant and tender. Remove from heat and add to the simmering tomatoes. Stir well. Simmer for another 1.5hours, stirring every 15mins - no lid.

  4. Remove the bay leaves. Turn off heat. Ready to serve.

  5. Store in an airtight container in the fridge or freezer. Good for 3-5days in the fridge, or up to 3months in the freezer.

  6. *Grate or cut the portobello mushroom into thin strips - about 2mm thick. Add the mushroom strips to a bowl along with 2 garlics cloves (minced), and a pinch of sea salt + pepper. Gently toss to coat. In a pan over med. heat, add 1tbsp of olive oil. Bring up to temp. Add the mushroom strips. Stir often. Cook for 10-15min, or until 'crispy', then remove from heat and drop onto a towel or piece of paper towel. Ready to serve.

Recipe Notes

~ Cook pasta noodles just until al dente. Drain the water off and add the noodles to a sauce pan, over med./low heat. Add a few scoops, or more, of the prepared tomato sauce. Toss/stir until the noodles are totally coated in the sauce - cook for an additional 2-3mins or until sauce appears to be thickening around the noodles.

~ Top with fresh basil & toasted walnut pieces.

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