12 ounces quinoa linguine (see options)
2 tablespoons extra-virgin olive oil or avocado oil
1 medium onion, chopped
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary (see options)
1 (28-ounce) can crushed tomatoes with liquid
5 tomatoes, chopped (see options)
1 ⁄ 2 teaspoon sea salt (see options)
1 ⁄ 4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Add pasta and cook, stirring once or twice, for 5 to 7 minutes, until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
Make Tomato Sauce: Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes. Add garlic and rosemary and cook, stirring frequently, for 2 minutes, or until garlic is soft and fragrant. Add crushed tomatoes with liquid, fresh tomatoes, and salt and cook, stirring occasionally, for 10 minutes, or until sauce is thick. Stir in parsley.
Divide pasta among four bowls, using tongs to transfer. Spoon hot tomato sauce over pasta and serve immediately.
YOU’VE GOT OPTIONS
Any wheat or wheat-free pasta is delicious with this sauce.
Substitute 1 tablespoon dried rosemary or Mediterranean Herb Blend (page 147) for fresh rosemary.
In the winter, when fresh local tomatoes are not available, I use 1 (28-ounce) can diced tomatoes, well drained, instead of the five chopped tomatoes. If using canned tomatoes, you may need to reduce the amount of salt, so taste before adding salt. See page 9 for health information on canned foods.
For even more veggie goodness, add any of the following in step 2: 1 chopped zucchini, 1 cup sliced mushrooms, 1 chopped red bell pepper.
Makes 4 Servings
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.