Today I have a super quick and fun recipe for you.
Its a 15 minute marinara sauce for a lazy fancy meal and it is right up this girls alley. I just don't always have the time or desire to spend all day in the kitchen whipping up something or letting a sauce simmer.
Not only has it been really warm in LA the past two weeks and leaving the stove on makes the house hotter, I have been consciously aware of the utlities bills. Letting a sauce simmer on the stove all afternoon would just rack up a higher gas bill and well I am just not made of money. So this quick sauce saves time and dollar dollar bills ya'll.
I can get down with that.
I made this on IG LIVE about two weeks ago and its literally the quickest, best marinara ever. Did you tune in and see it? I have been having the BEST time on IG Live. Here is a facebook/IG live video where I made some high protien pudding. Check it out if you're in the mood :)
The trick is cooking it in a large skillet so the water evaporates easily and it reduces/thickens.
While it cooks you can make zoodles or boil pasta and literally have a heck of a home cooked meal on the table in 20 minutes.
1 28-ounce can of whole San Marzano tomatoes, peeled
3 tbsp coconut oil
7 garlic cloves, minced
pinch red pepper flakes
1/4 tsp dried oregano
pink salt to taste
1 large sprig of basil, more for topping
Open up the can of tomatoes and pour everything into a bowl. Crush the tomatoes with your hands. and then add 1 cup of water back to the can and swirl it around. set aside
In a large cast iron skillet (or other skillet, not a pot), heat up the oil. Once the oil iis hot add the garlic and stir for 30 seconds. You do not want to burn the garlic. Add in the tomatoes and the liquid from the can.
Add in the red pepper flakes, oregano and salt. Then lay the basil sprig on top. Let the basil begin to wilt for a couple of minutes and then ubmerge. Stir well and bring to a boil. Lower to a simmer and let cook until oil on top is bright orange. This should take about 10-15 minutes.
Toss it on zoodles, spaghetti squash or your favorite noodle. I made spaghetti squash, topped it with this sauce, added fresh basil and vegan cashew parmesan cheese.