Spaghetti Marinara With Peas & Capers - Vegan & Gluten Free

One of my favorite go-to dishes that I love to whip up is Spaghetti Marinara. Nothing beats a good classic Marinara sauce that is freshly made from scratch. The sauce is the foundation for everything. Join me as I show you how to make this traditional Italian dish which is simple to prepare and impressionable on your taste buds.

For recipes by Luminous Living With Carol, go to:

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HERE'S HOW TO MAKE IT:

INGREDIENTS FOR MARINARA SAUCE:

1 3.5 Oz can of peeled tomatoes (Cento Brand, San Marzano Tomatoes)

1.5 Tablespoons of extra virgin olive oil

1 teaspoon of salt

Dash of black pepper

10 cloves of garlic, sliced

2 sprigs of fresh basil leaves

2 table spoons of agave nectar (Optional)

INGREDIENTS FOR INDIVIDUAL PORTION OF THE SAUCE:

Brown Rice Spaghetti (Tinkyada Brand)

3 pitted kalamata olives, sliced

1 teaspoon of capers

½ cup of green peas

In a pot, fry the sliced garlic with the extra virgin olive oil until fragrant, for a couple of minutes.

Add in the peeled tomatoes and mash with a potato masher to break up the chunks of tomatoes.

Add in the basil and season with salt and black pepper. Cover the pot and let it simmer for 30-35 mins.

In the meantime, cook the spaghetti in another pot of salted water until al-dente, according to instructions on the box.

When the marinara sauce is ready, stir in the agave nectar if you prefer the sauce to have a tinge of sweetness.

Now, create the individual portion of marinara sauce. Scoop out some of the sauce into a small pan (about 1 cup), and freeze the rest of the sauce for later use.

In the pan with the marinara sauce, add in the kalamata olives, capers and green peas. Simmer on low heat for 5-6 mins until hot, and then toss in the cooked spaghetti. Serve.