Sunday, lazy Sunday! As I was perusing my pantry and crisper drawer for ideas for what to make today, I stumbled across a recipe on the back of my canned tomatoes box that sounded really simple and tasty. And, bonus, I still have a couple of fresh tomatoes leftover from my CSA box. So, I added a bit of protein (white beans) and veganized the recipe with homemade Spinach Pesto.
Pesto Pomodoro Sauce
Adapted from Basil Pesto Pomodoro Sauce Recipe.
Ingredients for 4 servings
- olive oil
- 1/2 small onion, diced
- 2 medium tomatoes, diced
- 2-3 tablespoons Spinach Pesto
- 1/4 cup northern or cannellini beans, cooked (optional)
- Parmesan substitute (optional)
- 1/2 pound prepared pasta
Saute onion in a bit of olive oil until tender, about 5 minutes. Add tomato and simmer for five minutes. Add beans, if desired, and pesto and heat through. Serve over prepared pasta and top with Parmesan substitute, if desired.
Wow. This was incredibly simple to bring together and turned out super delicious. I can’t imagine how easy it would be with the canned versions (one 14.5 ounce can of tomatoes and 2 tablespoons jarred pesto). The beans really soaked up the sauce well. The recipe makes about 2 cups of sauce. While the sauce amount is great for 4 (about 1/2 cup each person), the pasta amount is a little less than we needed for all four of us. We ended up letting the kids have theirs over leftover Kid-Friendly Vegan Mac and Cheese and the adults split the spaghetti noodles. In the future, I’d make the same amount of sauce for a full pound of spaghetti, but that’s a matter of personal preference.
What are you having for Sunday Brunch, Breakfast or Lunch?