MAKES 6–8 SERVINGS
Pantry Essentials: GRAINS
Next time you’re at the grocery store, play a little game: try to find a jarred spaghetti sauce that doesn’t contain sugar or soy additives. My guess is that you’ll find about two (hey, Rao’s!). The jarred pasta sauces that don’t contain sugar and additives tend to be a little pricey, which is why I generally prefer to make my own marinara sauce at home and save the jarred kind for when I’m short on time (hey, Rao’s, again!). I’m a huge basil fan, so I use a lot in this recipe. I think it’s a pretty crucial ingredient to bring this sauce together, but left the measurements open in case you’re not basil-obsessed like me.
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
1–2 cups loosely packed, roughly chopped basil,
¼ cup dry red wine
Sea salt
Brown rice spaghetti or your favorite gluten-free pasta
Nutritional yeast (optional)
In a large pot, heat the oil over low-medium and add the onion. Cook until the onion pieces are soft and translucent, 5 to 7 minutes. Add the garlic and cook for another minute. Stir in the diced tomatoes with their juice. Cover and let the mixture simmer for 15 minutes. Add the other can of tomatoes, the basil, and the wine. Simmer the sauce uncovered for another 15 minutes. Taste and add salt or more basil if needed.
Prepare the pasta according to the package instructions.
Divvy up the pasta into bowls, pour on the sauce, and add a sprinkle of nutritional yeast if you like.
TASTERS TELL ALL . . .
“I was pleasantly surprised that I didn’t need to use a food processor or any equipment, so the dishes were kept to a minimum—perfect for a weeknight meal. I got a couple dinners out of this sauce—first night I used it for the pasta, and the next night I used it for pizza!”