Anyone's garden bursting with Jersey-fresh tomatoes?! Mine is! A no-cook tomato sauce is all about allowing
the different ingredients to soak up one another's flavors. Let this one sit
for at least an hour -- even three, if you've planned ahead. I love throwing this together in the morning or during the day so that by dinner time I can just throw on a pot of water for the noodles. Any
other kind of your favorite noodles can sub in for the brown rice ones, but
it’s highly recommended! This recipe
serves about 4.
Ingredients:
3 large, ripe tomatoes, cored and
coarsely chopped
2 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 teaspoon red-pepper flakes
1/2 cup fresh basil leaves, sliced thin,
plus more for garnish
Coarse sea salt
1 package brown rice spaghetti
1/3 cup chopped almonds, for garnish (optional)
Directions:
Combine tomatoes, garlic, oil, pepper
flakes, basil, and a pinch of sea salt in a medium bowl and set aside for at
least one hour.
Cook pasta in salted water according to
package directions. Drain, rinse with cold water and return pasta to pot. Add
tomato sauce and toss to combine.
Top each serving with almonds (optional) and fresh
basil. ENJOY!
Note:
Crunchy almonds work best for this recipe so try sautéing 1/3 cup
chopped blanched almonds in 1 tablespoon olive oil until fragrant and lightly
golden, then season with sea salt. Even
toasted almonds will do!
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