Summer's ripe tomatoes shine in this one-pot meal. Cook pasta in the same pot with chopped, raw tomatoes. The noodles will absorb just enough tomato juice liquid to create a fresh, bright sauce that's not runny.
This recipe is super thrifty even with perfect tomatoes, because it uses the skins, seeds, and juice unlike many other sauce recipes. What a waste of taste, nutrition, time, energy, and money! Make it even thriftier by using discounted "canning tomatoes" — ones that are not pretty but are still delicious.
Recipe for One-Pot Barely Cooked Tomato Sauce with Noodles
Active time: 10 minutes. Total time: 25 minutes 4 servings. Oil free, vegan.
- 2 cloves garlic
- 1/4 teaspoon olive oil
- 1 cup chopped green onions
- 1/4 teaspoon chipotle
- 2 pounds ripe tomatoes
- 2 teaspoons fresh oregano or 1 teaspoon dried, crushed orgango
- 1 1/4 cup whole-wheat rotini or other short noodles
- 1/4 cup fresh basil leaves
- optional topping: 1/2 cup Nutiva organic shelled hemp seeds or nutritional yeast (nooch)
- Chop garlic and set aside. Spread olive oil in a medium pot and turn heat on medium low. Add chopped green onions to the pot, stirring occasionally to prevent burning.
- Chop tomatoes, making sure to cut tomato skin into pieces an inch across or less. Add garlic and chipotle to pot, stir once, and then add chopped tomatoes, oregano, and rotini. Stir to mix, then use a ladle to push noodles down into the tomato mixture. At this point, the noodles will stick up above the tomatoes. Cover the pot and bring tomato mixture to a boil over high heat, then reduce heat to medium low, so sauce barely boils.
- Simmer pasta about twelve minutes until tender. It will take two or three minutes longer to cook in the tomato juice than in does in water. Every few minutes, stir the noodles and sauce, then push the noodles down into the liquid. As the tomatoes release their juice, the noodles will increasingly be submerged. Toward the end of the cooking time, bite a noodle every minute or so until your test shows that they are firm but cooked through.
- Ladle pasta and sauce into bowls and top with basil ribbons and either nutritional yeast or hemp seeds for extra flavor, protein and nutrition. Any extra will keep for about four days refrigerated. The image below shows a bowl full of summer goodness before any toppings are added.
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