INGREDIENTS:

  • THE RED SAUCE
  • 3 cups / 720 ml cherry tomatoes, halved
  • 2 cups / 480 ml roma tomatoes, sliced and halved
  • 2 cups / 480 m low-sodium vegetable stock
  • 1 medium sweet potato, peeled and diced
  • 4 Tbsp / 60 ml white wine, separated
  • 2 Tbsp / 30 ml best-quality olive oil
  • ½ cup / 120 ml rice milk
  • ½ tsp / 2 ½ ml sea salt
  • ½ tsp / 2 ½ ml freshly ground black pepper
  • THE PASTA
  • ¼ lb / 115 g brown rice spaghetti noodles
  • 2 Tbsp / 30 ml best-quality olive oil
  • 2 garlic cloves, pressed or minced
  • ¼ cup parsley

PREPARATION:

  • Method for sauce:
  • 1. Sauté tomatoes in 2 Tbsp / 30 ml of olive oil over medium heat for 5 minutes.
  • 2. Add vegetable stock and 2 Tbsp / 30 ml white wine along with the sweet potato. Simmer for 25 minutes.
  • 3. Purée this tomato mix in a food processor and then put puréed mixture back in the pan. Add the milk. Add the rest of the white wine along with salt and freshly ground black pepper to taste.
  • 4. Simmer for 2 to 3 minutes and remove from heat.

Method for pasta:

  • 1. Bring a pot of water to boil and cook pasta.
  • 2. Prepare garlic and parsley, and mix with olive oil.
  • 3. When pasta is finished, strain it and put it in a large bowl. Toss with olive oil, garlic and parsley mixture until well distributed.
  • 4. Divide the pasta in two bowls and ladle sauce over top. Sprinkle with salt and pepper to taste.

Handyman’s Homemade Tip:

Get brownie points by heating the plates under hot running water or in the oven. The meal will stay hot longer.