I made a tasty tomato sauce earlier this week by adding a grated sweet potato and a teaspoon of minced ginger to the Tomato Sauce with Peppers and Onions in Wildly Affordable Organic. Today, I added a half-bundle of red Russian kale to the pasta while it boiled. The sweet potato balanced the slight bitterness of the kale. This trick saves washing an extra pot, too!
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon olive oil
1 large onion
1 medium sweet potato
1/4 teaspoon ground chipotle pepper
1 can fire-roasted crushed tomatoes (28 ounces)
1 1/2 cups dry whole wheat rotini, cooked
- Mince garlic and ginger and set aside. In a large skillet or medium pot, heat oil over medium-low heat.
- Chop onion and put it in the pot, stirring to keep from burning. Grate scrubbed but unpeeled sweet potato and add to onion. Stir occasionally.
- Add garlic, ginger, and chipotle to onion mixture. Stir once. Add tomatoes. Bring to a boil over medium heat, then reduce heat to low. Cover pan and let simmer for about 5 minutes
- To serve, add half the sauce to the pot with drained hot pasta in it. Let the sauce get to know the pasta for about a minute, then serve. Refrigerate the remaining sauce for Way 2.
1 1/2 cups dry whole wheat rotini
1/2 sauce from recipe above
1/2 bunch red Russian kale, about 4 ounces
- Cook pasta. Cut kale stems away from leaves. Chop stems and add to pasta water just as it begins to boil. Chop kale leaves into ribbons about a half-inch wide and two inches long. Add to boiling pasta.
- Heat Sweet and Spicy Tomato Sauce in the microwave for 4 minutes. Stir.
- Simmer pasta until done and drain, saving water in your broth jar. Toss hot pasta and kale with hot tomato sauce. Serve immediately. Refrigerate any extra for up to four days.