- Servings:
- 2
INGREDIENTS
Marinara
- 1 Tbsp. olive oil
- 1/2 C. onion (finely diced)
- 1 clove garlic (crushed)
- 2 Tbsp. tomato paste
- 2 Tbsp. brown sugar (packed)
- 2.5 C. fresh tomatoes (roughly cut)
- Fistful fresh basil leaves (whole, stems off)
Potato
- 1-2 large russet potatoes
- 1 Tbsp. olive oil
- pinch Fine Ground Himalayan Salt & pepper (to taste)
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Tools
- Spiralizer (we used OXO brand, $15)
- 2 pans (one with higher sides for the sauce)
INSTRUCTIONS
Marinara
1. Heat olive oil over medium flame; distribute oil all over pan.
2. Add diced onions to pan in a thin layer, reduce heat to low; cook until onions are transparent (about 3-4 minutes), stirring often. Onions will taste sweet when they're ready.
3. Add crushed clove of garlic and tomato paste, stir constantly for about a minute.
4. Add brown sugar and roughly cut tomatoes; on low heat, continue to cook/simmer for about 3-4 minutes, stirring occasionally.
5. Add fistful of whole basil leaves (with stems removed). Cover pan and simmer for 30 minutes.
Spiralized Potato
1. Spiralize your potatoes and set them aside.
2. Add olive oil to the pan and heat it over a medium flame; be sure to spread the oil all over the pan.
3. Once your pan is hot, add the spiralized potatoes; add salt and pepper to taste.
4. Toss the potato a bit to cover it in oil; let it cook until the edges of the potato strands become lightly golden (be sure to stir occasionally).
5. Plate your lovely meal! We used a ladle to get a nicely rounded portion of marinara on top of the spiralized potato.