You can never have too many easy go-to pasta sauce recipes! This is another one that's made with ingredients you probably have on hand, plus it packs in some extra servings of veggies for a bowl full of beautiful color that the whole fam - whether gluten-free or not - can enjoy together.
¼ cup of extra virgin olive oil
1 small onion finely diced into squares
1-2 small shallots finely diced
2 small cans of whole tomatoes or 1 large one (optional: throw in a handful of sliced fresh, cherry tomatoes, too!)
2 tablespoons of organic tomato paste
3 cloves of garlic, finely minced
1 tablespoon of agave syrup
A handful of fresh chopped oregano, basil or thyme
Sea salt and black pepper to taste
In a medium pot, warm up the olive oil and add the shallots, onions and garlic, while stirring often. Tip: garlic burns easily. You could also add it at the end, when the shallots + onions are starting to soften.
In a medium bowl, pour the canned, whole tomatoes and use a potato masher or wooden spoon to break them up and extract all those good juices. Add them to the medium pot you have on the stove along with any fresh tomatoes. Add the agave, sea salt, pepper, and oregano. Add the tomato paste and stir well. Reduce heat to a simmer, cover the pot, and let it sit on the stove for about an hour, stirring often.
Cook fusilli according to package directions. If you’re not dairy-free, you could add some fresh, grated parmesan or pecorino cheese for flavor. Pour over the Gluten-Free Fusilli!