Habanero Pasta Pomodoro
A thick, juicy red sauce pasta with the perfect amount of heat.
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Ingredients
For the marinara sauce:
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1 Tbsp olive oil
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1/2 tsp garlic, minced
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1/4 tsp sea salt
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freshly ground black pepper
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14 oz can chopped tomatoes
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1 tsp balsamic vinegar
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2 tsp Moore's Habanero Hot Sauce
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1/8 tsp sugar
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pinch of oregano
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pinch of red peper flakes
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1/2 Tbsp tomato paste
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1/4 cup water
For the pasta:
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12 oz pasta
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olive oil for drizzling
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2 14 oz cans cherry tomatoes, drained
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2 Tbsp thyme
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6 cups spinach
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1/4 cup basil
Instructions
For the marinara sauce:
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Heat olive oil over low heat.
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Add garlic, salt and black pepper and cook for 3 minutes, stirring often.
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Add chopped tomatoes, balsamic vinegar, Habanero Hot Sauce, sugar, oregano, and red pepper flakes.
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Cover and simmer over low heat for 20 minutes, stirring occasionally.
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Stir in tomato paste, salt and 1/4 cup of water. Take off of heat and set aside.
For the pasta:
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Cook pasta to desired tenderness.
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While the pasta cooks, heat olive oil, cherry tomatoes and thyme on low, and cook for 2-3 minutes until heated through.
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Mix in spinach until wilted and add salt and pepper to taste.
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Drain pasta, toss with cherry tomatoes and spinach.
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Coat thoroughly with marinara, divide and serve.