1 25 oz. jar Organico Bello Tomato Basil Pasta Sauce
1 Shallot diced
4 cloves Garlic diced
1&1/2 Tbs.dried Oregano
1&1/2 Tbs. dried Basil
1/2 Miyoko’s Wheel of Sun-dried Tomato Vegan Artisan Cheese
1/4 Cup Fresh Parsley
Sauté shallot in a little grapeseed oil. Add the tomato sauce, with a little water rinsing out the jar to dilute the sauce, add the dried spices and simmer for 15 minutes. Add the vegan cheese, garlic and fresh parsley and simmer for 5 and serve with your favorite pasta. You can always add a little water if needed to thin as it cooks.
Cook Seggiano Bronze Died Organic Pasta, the best! Serve over and add garnish.
Garnish: Red Pepper Flakes, Raw Black Olives, Basil, dash of basil pesto, and not shown here Kite Hill Ricotta Vegan cheese, SO GOOD!
Salt: Cook pasta in salted water. Salt the pasta and tomato sauce with Maldon Salt as you serve. Extra special.
Be extra naughty and add a dash of raw Organic Rallis Olive Oil. Delizioso!