Wednesday, 23 April 2014

In the Kitchen: Tornado Tomato Pasta

I am always looking for new delicious pasta recipes. I have been religiously following Dr. Joel Furhmann's Eat to Live cookbook for about a year now and it has really changed the way I eat and the way I cook. I love his recipe for Tornado Tomato Sauce so I added in some fresh made spinach linguini and a little extra spice and viola you have an amazing vegetarian pasta dish that could be adapted to vegan if desired. This sauce would also be amazing with seafood such as scallops or shrimp or even with some turkey sausage. This dish serves 4.

Tornado Tomato Sauce

1 medium red bell pepper
1 serrano or jalapeno pepper (I used a serrano and it was a bit more spicy)
2 tbsp olive oil
3 cups diced tomatoes 
4 sun-dried tomatoes that have soaked in olive oil (Dr. Furhmann uses unsulfured unsalted dried tomatoes and soaks them in water)
1 14 oz. can of diced tomatoes with basil, garlic, and oregano
1 onion diced
2 garlic cloves minced
Freshly ground black pepper to taste
Sea salt to taste or no salt seasoning (I use sea salt)
2 tbsp chopped basil
2 tbsp nutritional yeast

Finishing touch is basil


  1. Preheat the broiler. Lightly rub bell pepper and jalapeno or serrano chile with olive oil. Place peppers on baking sheet and position to the highest rack in the oven. Brown pepper on all sides. Remove from oven and place in an airtight container until skin wants to peel off. Make sure peppers have cooled and then cut in half, removing the seeds and the skin. Dice the peppers.
  2. Place diced tomatoes and sun-dried tomatoes along with some oil from the jar of sun-dried tomatoes into the blender and puree.
  3. In a medium saucepan, saute the onion and garlic in a tbsp of olive oil over medium heat until tender, about 3 minutes. Add in black pepper, salt, pureed tomatoes, nutritional yeast and chopped peppers. 
  4. Bring to a boil and reduce heat to a simmer and cover for at least 30 minutes. Adjust seasoning to taste.
  5. While sauce is simmering boil water and cook 1 lb. of fresh spinach linguini or other desired pasta until al dente. Strain and add pasta and fresh basil to the finished sauce and stir. 

From the Harvest Table,

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