Spaghetti With Sun Gold Tomato Sauce Food

EASY SPAGHETTI WITH TOMATO SAUCE

Steps:

• Brown beef over medium heat. Drain off fat.
• In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
• Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

PASTA WITH SUN GOLD TOMATOES

Steps:

• Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
• Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
• Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

SPAGHETTI WITH SUN GOLD TOMATO SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
• Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
• DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Reheat before tossing with spaghetti.

ZUCCHINI SPAGHETTI WITH SUN GOLD TOMATO SAUCE RECIPE - (5/5)

Steps:

• To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin strips. Set the noodles aside in a large bowl while you make the sauce. To make the sauce, heat the oil in a large saucepan over medium heat. Add the garlic, red chili flakes, star anise, and thyme, and cook until fragrant, about 1 minute. Add the tomatoes, 1/2 teaspoon salt, pepper, and vinegar and stir gently to combine. Cook the sauce, stirring occasionally until the tomatoes have released their juices, about 8 minutes. Discard the star anise and thyme sprigs, and add the zucchini noodles and remaining salt. Toss gently to coat the noodles with the sauce and cook for another 2 minutes to warm the noodles.

CHERRY TOMATOES BASIL PASTA

Steps:

• Preheat a medium size skillet over medium low heat. Add a drizzle of olive oil ( or a splash of water, veggie stock or white wine for WFPB & Plantricious compliance) and sautee the garlic for about 30 seconds or so, just until it starts to release its aroma. Take good care not to burn it.
• Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine. Cover with a lid and let them simmer until they start to burst and collapse.
• Squeeze the lemon over the tomato sauce and remove from heat. Season to taste or sea salt and stir in the fresh basil and remaining olive oil. (Remember to omit all oil for WFPB & Plantricious compliance).
• Meanwhile cook the pasta until al dente according to directions on the package. Make sure the pasta water is seasoned generously with sea salt and you do not overcook the noodles. Depending on the brand the capellini could be done as soon as it collapses in the water so make sure to test one right away.
• Drain the capellini and add them to the pan with the cherry tomato sauce. Using kitchen tongs make sure to coat them well without breaking.
• Serve with extra fresh basil on top + extra lemon wedges for garnish.

PASTA WITH SUN GOLD TOMATOES

Steps:

• Heat 3 Tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
• Meanwhile, bring 3 quarts water to a boil. Season with salt; add pasta and cook, stirring occasionally until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
• Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaing oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. Add more pasta water if sauce seems dry. Add remaining basil, season with salt.