The rich tomato base used for this pasta dish is extremely versatile and can be adapted for many uses. If you haven’t any red wine on hand, use 2 tablespoons of balsamic vinegar instead and make up the liquid with vegetable bouillon.
SERVES: 4
INGREDIENTS:
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 (2-lb.) can crushed tomatoes
- 2 tbsp. sun-dried tomato paste
- 1/2 cup vegetable bouillon
- 2/3 cup red wine plus 1 tbsp. nutritional yeast
- 1 lb. fresh green beans
- 2 tsp. dried Italian herbs
- 1/2 tsp. sugar
- Sea salt and black pepper
- 1 lb. fusilli
- Olive oil, to coat
- Fresh basil, to garnish
INSTRUCTIONS:
- Heat the oil in a skillet, add the onion, then cook over a medium-high heat for 5–7 minutes or until the onion is soft. Then add the crushed garlic.
- Add the tomatoes, tomato paste, bouillon, wine, green beans, herbs, and sugar. Season with salt and pepper.
- Bring to a boil, then cook for 20–25 minutes until the green beans are tender.
- Cook the fusilli in boiling water for about 10 minutes, or according to the package directions. The pasta should be cooked through but still firm.
- Drain, toss with olive oil, and serve coated with the sauce and garnished with basil.
VARIATIONS:
FUSILLI ARRABBIATA
- Prepare the basic recipe, omitting the green beans. Add to the tomato sauce 1–2 teaspoons crushed red pepper flakes, 1 tablespoon lemon juice, and 1 teaspoon paprika.
SPAGHETTI BOLOGNESE
- Prepare the basic recipe, using 1/2 pound frozen soy-based “ground meat” in place of the green beans. Serve with spaghetti in place of fusilli.
SPAGHETTI WITH PINE NUTS
- Prepare the basic recipe, omitting the green beans. Add 1/2 cup toasted pine nuts just before serving. Serve with spaghetti in place of fusilli.
FUSILLI WITH ARTICHOKES
- Prepare the basic recipe, omitting the green beans. Add 2 (6-ounce) jars artichokes and a pinch of red pepper flakes 5 minutes before the end of the cooking time.
