Capellini Pomodoro

Living is Sicily  for many years has surely had it’s effect on the way Chris cooks.  He fondly remembers how simple yet palate pleasing many of the pasta dishes were in those little mom and pop restaurants.  He always shares with me the story, and I love to hear it every time, of how he walked down a little ally way, into a cute little restaurant.  Not knowing any Italian, and the owners not knowing any English was no problem.  They pointed to each item on the menu and brought them out from the kitchen.  He choose his ingredients and they made him one of the most memorable and tasty dishes he’s ever had (it wasn’t this one though).  He incorporated the wonderful flavors and ingredients into his cooking and now we share one of his favorite recipes with you.

Vegan Capellini Pomodoro

Serves 6

3 Tbsp Olive Oil
1/2 C Water
pinch salt
pinch pepper
1 Tbsp Italian Seasoning
2 Large Shallots (or sweet onion) – diced
Handful Parsley – diced
5 large tomatoes – cubed
2 Tbsp Sugar or natural sweetener – such as agave nectar.
Large Pot of Water
1 lb Capellini Pasta (there are many gluten free brands)

Put water and oil in a medium sauce pan and heat on med-high.  In separate large pot heat the water for pasta.  (hint, a dash of salt and tiny bit of oil will help the water boil faster and keep the pasta from sticking)

In medium sauce pan add salt, pepper, Italian seasoning,  Shallots and Parsley, Lightly Saute for 1-2 min.

Add tomatoes and sugar, lower heat to medium and stir.  Add more water if necessary but do not make it too liquidy.  Continue to cook until the tomatoes are soft and broken down.  Turn off heat once the sauce is ready.

Once the water in the large pot is boiling add the pasta and cook as directed on package. Be sure not to over cook as this is a very light pasta noodle.

Drain the pasta, put it back in the large pot and mix in 1/2 of the sauce.

Serve hot with more sauce on top.

Can also be served cold or at room temperature.

Capellini Pomodoro
Capellini Pomodoro

Notes: We use Capellini pasta because this is a light sauce, it compliments the sauce instead of overwhelm it, larger noodles will take over the dish, but feel free to try for yourself and let us know how it works out for you.

The sweetener is a very important part of this dish, it eliminates the acidic taste of the tomatoes.   This works in any tomato dish.  And of course it gives it an extra special flavor.  So for those of you on a sugar free diet, be sure to add a natural sweetener that works for you.

We prefer to use shallots as they taste much better, and feel better in the digestion process than onion. If you are on a yogi or similar diet you can forgo this all together and still have a wonderful sauce.

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