Serves 4 heartily

1 Package of noodles or 3-5 medium zucchini spiraled for noodles

1 small bunch of Roma tomatoes

1 bunch/ package multi-colored cherry tomatoes (Optional, these look lovely and Kalilah happens to love them)

1-2 (depending on size) beefsteak style slicing tomatoes

2 cans of tomato paste or 2 cans of sauce plus 2 cups water

2 cloves of garlic, finely minced

1 onion, finely chopped or large if preferred

Salt, pepper, cayenne, cumin, brown sugar

1 lb of meat of your choice, we sometimes use ground buffalo in this, but usually, make without meat.

A handful of fresh basil

We usually go for our Italian basil for pasta dishes but the Sweet Basil and Lemon have been fun changes since they started growing in our little herb garden.

Butter or any reasonable substitute (I am from Georgia ya’ll, and I won’t apologize for my flagrant use of butter) Avocado oil is another we use in our home, it has a high smoke point and healthy fats.

1. Prepare all the vegetables, clean and then spiral the zucchini first if using this. Chop tomatoes and onions as fine as you like. My little guy doesn’t like too many vegetables chopped big so we make ours pretty small. Chop garlic and herbs but set aside, separate from tomato sauce for now.

2. Place all the tomatoes and the paste with the recommended amount of water into the pot. Start simmering while adding pepper, salt, and cumin while stirring. Bring to a boil, then reduce to a simmer for 15 minutes.

3. After you prepare the sauce and are bringing to a boil, drop zucchini in a separate saucepan with a pat or two of butter and some of the garlic, pepper, and salt. Saute for 5 minutes.  If using noodles, cook according to the package.

4.  At 15 minutes add the garlic herbs and about 2 tbsp brown sugar to the sauce while stirring. Let simmer another 5 minutes. Drain noodles, add sauces and we always like to top ours with more fresh herbs and parmesan or cheddar cheese. It is filling and we always have leftovers for lunch the next day.

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