Ingredients
Scale
- 1 pound gluten free spaghetti or pasta of choice
- 2 tbsp extra virgin olive oil
- 1 cup chopped onion (about half)
- 2 garlic cloves (minced)
- 2 cups Pomi strained tomatoes
- 1/3 cup dry white wine such like Sauvignon Blanc (Pinot Grigio etc.)
- 1/2 cup unsweetened almond or cashew milk
- 1 tbsp birch xylitol or sweetener of choice
- 1/2 tsp dry basil
- 1/4 tsp chili flakes
- 1–1.5 tsp pink himalayan salt or to taste
- black pepper
- fresh basil (chopped)
Instructions
- Prepare pasta according tot he package instruction and set aside.
- In a large pan, heat up olive oil. Add chopped onion along with a 1/2 tsp of salt, sautee for about 5 minutes, stirring occasionally. Add in minced garlic and cook for additional 1 or 2 minutes.
- Pour in the tomato sauce, white wine and milk.
- Add sweetener, dry basil, chili flakes, remaining salt and pepper to taste. Stir well.
- Bring to a boil, then lower heat to a simmer. Let the sauce simmer for about 20-25 minutes while stirring occasionally.
- Category: Main