October 26, 2012
2 tablespoons olive oil
4 cloves minced garlic
1/4 teaspoon crushed red pepper
1 28-ounce can (840g) crushed tomatoes
1/4 cup (60ml) vodka
1/4 tsp dried thyme
1/4 teaspoon dried oregano 1/2 teaspoon salt
Few dashes of fresh black pepper
1/2 cup (115g) sliced or slivered almonds
1/4 cup (1/4 of a bunch) finely chopped fresh basil, plus a little extra for garnish
1/2 pound (225g) penne pasta
Bring a pot of water to a boil and cook the pasta according to the package directions. Drain and set aside.
Preheat a saucepan over medium-low heat. Add the oil, garlic, and crushed red pepper to the saucepan and sauté for about one minute, until fragrant, being careful not to burn the garlic.
Add the vodka, thyme, oregano, crushed red tomatoes, salt, and pepper. Cover the saucepan and turn the heat up enough to bring the mixture to a simmer for about 20 minutes, stirring occasionally.
Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender to blend the almonds into the sauce until creamy and only slightly grainy.
Add the basil to the sauce, and mix the sauce and pasta together in the pot. Garnish with a little extra chopped basil and serve.
Recipe from "Veganomicon" by Isa Chandra Moskowitz and Terry Hope.
All figures are per serving (assumes four servings).
Fat: 11 g
Carbs: 54 g
Fiber: 5 g
Protein: 11 g
Sodium: 548 mg