Ingredients
- 1 pound pasta (I use brown rice pasta)
- 1 pound cherry tomatoes
- Two 14.5-ounce cans tomatoes
- 4 tablespoons tomato paste
- 6 tablespoons apple cider vinegar
- 2 tablespoons tamari
- Salt and pepper
- Two 15-ounce cans black beans
- Optional: 1 bag of spinach (about 8 ounces)
- Olive oil
Chef notes
Chef tip: Try adding any veggies that you have in your fridge to this pasta-things like grated carrot, slices of zucchini and sautéed mushrooms. It's a great way to use up any leftover ingredients.
Preparation
Chef tip: Try adding any veggies that you have in your fridge to this pasta-things like grated carrot, slices of zucchini and sautéed mushrooms. It's a great way to use up any leftover ingredients.
Cook the pasta. While the pasta cooks, make the sauce.
Start by chopping the cherry tomatoes into quarters, then place the chopped tomatoes into a large saucepan with the canned tomatoes, tomato paste, apple cider vinegar and tamari, plus salt and pepper. Allow them to simmer into a sauce for about 5 minutes.
Open the cans of beans, rinse and drain them before stirring them into the sauce along with the spinach, if you're using it.
Once the pasta is ready, stir the sauce in and drizzle the olive oil over the top.
