Summer’s sweet tomatoes are flavored with slow cooked onions and sautéed garlic. Cilantro stands in for basil in this fresh take on traditional tomato sauce, served over whole wheat spaghetti. This recipe comes to us from Kara of The Wicked Vegetarian.
- 3 tablespoons olive oil, divided
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 10 ripe tomatoes off the vine
- 1 1/2 cups cilantro, roughly chopped
- 1 pound whole wheat spaghetti, cooked according to package instructions
- salt, to taste
Place 1 of the tablespoons olive oil in a large saucepan over low heat. Add the diced onion, cover with a tight fitting lid, and sweat for 6-8 minutes, or until the onions are translucent and soft.
Increase the heat to medium-low and add the garlic. Cook for garlic for about 1 minute, or until the garlic begins to become fragrant.
Add the tomatoes, stir and bring to a simmer. Simmer for about 15 minutes, or until the fresh tomatoes have broken down and become integrated into the sauce. Add the remaining 2 tablespoons olive oil, stir and season with salt and pepper to taste. Turn off heat.
Add the chopped cilantro to the tomato onion mixture and stir, taking care to ensure that the cilantro is evenly distributed. Season with salt to taste.
Divide the pasta into 6 portions. Top each with the tomato cilantro sauce and enjoy!