About
If you have impeccable taste and are craving an immaculate meal, this Pasta Pomodoro Perfection is perfect for your picky palate! Some veggies and bouncy rigatoni pasta get tossed with a homemade, creamy marinara sauce that all the food fanatics will freak out over! There's nothing wrong with being particular, especially (absolutely) when it comes to Pasta Pomodoro Perfection! Once you taste it, you'll understand!
Ingredients
- For the marinara sauce:
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons shallot, finely minced
- 1 large garlic clove, finely minced
- 1/2 teaspoon sea salt, divided
- freshly ground black pepper, to taste
- 1 (14-ounce) can chopped tomatoes
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon cane sugar
- dried oregano, to taste
- crushed red pepper flakes, to taste
- 1/4 cup raw cashews
- 1/2 tablespoon tomato paste
- 1/4 cup water
- For the pasta:
- 10 ounces rigatoni
- extra-virgin olive oil, to taste
- 2 medium zucchinis, sliced into thin half moons
- 2 tablespoons fresh thyme leaves
- sea salt, to taste
- ground black pepper, to taste
- 2 (14-ounce) cans cherry tomatoes, drained
- 6 cups spinach
- 1/4 cup parsley, chopped
Directions
Step 1 -In a small pot over low heat, add 1 tablespoon of the olive oil.
Step 2 -Add the shallots, the garlic, 1/4 teaspoon of the sea salt, and the pepper to the hot oil and cook, stirring frequently, about 3 minutes.
Step 3 -Add the chopped tomatoes and their juices, the balsamic vinegar, the cane sugar, the oregano, and the red pepper flakes to the garlic mixture. Cover the pot and simmer, stirring occasionally, about 20 minutes.
Step 4 -In a blender, add the tomato sauce mixture, the cashews, the tomato paste, 1/4 teaspoon of the sea salt, and the water and blend until it is smooth. Set it aside.
Step 5 -In a large pot of salted, boiling water, cook the rigatoni to al dente, according to the package directions.
Step 6 -Reserve 1/4 cup of the pasta water and drain the rest.
Step 7 -While the rigatoni is cooking, in a nonstick skillet over medium heat, add a generous amount of the remaining oil.
Step 8 -Add the zucchini slices, the thyme, the sea salt, and the pepper to the heated oil and sauté, stirring occasionally, until they are lightly browned, about 3 minutes.
Step 9 -Add the cherry tomatoes to the zucchini mixture, then reduce the heat to low. Cook until the tomatoes are heated through, about 2-3 minutes.
Step 10 -Add the spinach to the veggie mixture and gently toss until it has wilted.
Step 11 -Season the veggie mixture with the sea salt and the pepper.
Step 12 -Add the reserved pasta water to the sauce and stir to combine.
Step 13 -Scoop the cooked rigatoni into individual bowls and evenly top with the sauce. Toss to coat.
Step 14 -Evenly distribute the veggie mixture between the bowls.
Step 15 -Serve the pasta garnished with the parsley.
