This recipe is really for my vegan chunky spicy marinara sauce, it is a delicious sauce that stand on her own, in this recipe I paired it with fresh linguini and roasted peppers and spinach salad with olive oils and roasted garlic for a vegan aproach, but you can ad veggie crumble to the sauce for a vegetarian way and cheese, or lean meat for a clean eating style and believe me, it will knock your socks off! You cn save the extra sauce if you don't use it all and have it with brushetas and pizzas, it is really delicious!
I had just bought some fresh linguine made with red peppers and spinach and I wanted to preserve the theme of peppers and thought of this sauce:
Ingredients
2 tablespoon olive oil
1 vidalia onion, chopped
2 clove garlic, chopped
2 (14.5 oz)can peeled and diced roasted organic tomatoes
2 (8 oz) can organic tomato sauce
some fresh oregano (about 1/2 teaspoon chopped )
some basil leaves chopped
1 teaspoon salt and pepper
1/2 teaspoon red pepper flakes
Directions
Heat olive oil in a saucepan over medium-heat. Add onion, garlic & pepper flakes and cook 2 to 4 minutes until veggies are crisp-tender, stirring frequently.
Mix in diced tomato, tomato sauce, oregano, basil and salt. Bring to boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
For the salad :
Ingredients
3 one of each, red, yellow and orange peppers roasted and sliced ( after you roasted them in the oven, put them in a bowl with cold water and peel them, I didn't because I like the smoky flavor of the roasted skin, but for some people is to bitter)
baby spinach
6 roasted garlic cloves
olive oil
*smash the roasted garlic and mix with some olive oil and salt for dressing
*Fresh organic vegan linguini
Boil water and ad them to the water for 4 minutes and drain (serve it at dente)
with toast drizzle with olive oil
