This is my favorite easy marinara sauce that I’ve created and have been making for decades (sorry mom and grandma)!!! It is important to use the brands recommended below (if possible) for the full flavor experience. Generously grate Romano cheese and on top.
Chickpea pasta not only has a lower carb spike and Glycemic Index for better health, but is high in protein and fiber!!!!
The Glycemic Index (GI) measures how quickly a food raises blood sugar, while a carb spike refers to the rapid increase in blood glucose levels after eating. The GI focuses on the speed of the rise, while carb spikes represent the actual surge in blood sugar.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, chopped 1/2 inch chunks
- 1 small bell pepper, chopped 1/2 inch chunks
- 2 c. mushrooms, chopped 1/2 inch chunks
- 3 garlic cloves, finely minced
- 28 oz crushed tomatoes (Pastene Kitchen Ready!)
- 1/2 tsp oregano
- 1/2 tsp sea salt
- fresh ground black pepper to taste preference
- 1/4 c. fresh chopped basil (add before serving)
- Romano Cheese grated fresh
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Instructions
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil.
- Once the oil is hot (do not let smoke) lower heat to medium low.
- Add chopped onion and green pepper. Sauté about 5 minutes until tender.
- Add mushrooms and minced garlic.
- Sauté another couple minutes, stirring often.
- Stir in crushed tomatoes and seasonings.
- Simmer partially covered on low heat for 15 minutes.
- Turn heat off and add fresh basil.
- Boil pasta according to package directions (Barilla brand tested best)
- Plate pasta, top with lots of chunky sauce and fresh grated cheese.
Bon Appetit!
