This recipe is my take on tomato sauce pasta but Asian style! My Spaghetti with Ginger Tomato Sauce is not your old-time marinara sauce. It has a kick from fresh ginger that goes well with the natural umami taste from tomato, shiitake mushrooms, and dulse flakes. It is vegan, can be easily modified to be oil-free and gluten-free!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese Inspired, Italian Inspired
Servings: 2
Author: Plant-Based Matters
Ingredients
1tbspextra virgin olive oilplus more for serving
2clovesgarlicminced
3-inchginger knobminced (about 2 tbsp --- separate into 1 1/2 tbsp + 1/2 tbsp)
1cupthinly sliced yellow onion
4shiitake mushroomstrim off the end and thinly sliced
2cupswater
2tbspsake(optional)
1tbspdulse flakes
1 1/2cuppassata or strained tomato purée
1tspsalt
1/4tspblack pepper
1/2poundspaghetti
1scallionthinly sliced (garnish)
Instructions
In a large pot, start cooking spaghetti in salted water for 9-11 minutes (or follow the instruction on the package.)
Meanwhile, start making sauce. Heat up a large frying pan at medium high heat. Pour extra virgin olive oil and add garlic and 1 1/2 tbsp ginger. Cook for a minute or so until fragrant.
Next, add yellow onion and shiitake mushrooms. Cook for 2 minutes until onion is translucent. Add water, sake (optional), and dulse flakes. Bring it to gentle boil then reduce the heat to medium.
Add passata and season with salt and black pepper. Simmer until spaghetti is done.
Drain the spaghetti and transfer to the sauce. Give a quick toss.
Serve with the rest of the ginger (1/2 tbsp) and scallion on top. Drizzle some extra virgin olive oil for the finishing touch (optional.)
Notes
Using sake is optional. I used it to add a hint of sweetness and depth to the flavor. If you like to add some sweetness to the tomato sauce, you can replace with approx. 1/2 tsp sugar or your choice of sweetener. Adjust the amount to your taste.