Author Notes: The sweetness of coconut perfectly balances out the acidity of tomatoes in a spicy sauce that has us licking our bowls by the end of the meal. —Allyn
ounces crushed tomatoes (San Marzano or Pomi, if possible)
pieces garlic cloves
tablespoons olive oil
teaspoon red pepper flakes
cup full fat coconut milk
tablespoons fresh basil, chopped
salt & pepper to taste
pound pasta of choice
- Cook pasta according to directions, making sure to reserve some of the pasta water. Drain and set aside.
- Mince garlic (or press through a garlic press) into small bowl and stir in 1 tsp water.
- In a cold saucepan, heat olive oil and garlic and red pepper flakes over medium heat until fragrant but not brown, about 2 minutes.
- Stir in tomatoes and simmer for 5 minutes.
- Add vodka and simmer 5 minutes longer.
- Stir in coconut milk, ground black pepper and salt to taste, and basil.
- At this point you can transfer the sauce to food processor and pulse to a course puree. We actually prefer to leave it a little chunky so I don’t bother to do this.
- Return sauce to pan (if necessary) and simmer over medium heat to thicken a little for about 4 to 5 minutes. Add a small amount of pasta water, and cook an additional couple of minutes.
- Serve over pasta and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Coconut