Brown Rice Spaghetti - 4 oz
Salt for pasta water
For spaghetti sauce:
Olive Oil - 1 tbsp
Roma Tomatoes - 10, peeled, deseeded and chopped
Yellow Onion - 1/2, finely chopped
Garlic Cloves - 4, thinly sliced
Paprika - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Sugar - 1/4 tsp
Fresh Basil Leaves - 15
Vegetable Stock / Water - 1/2 cup
For No-Meat balls:
Boiled Baby Red Potato - 1, grated
Cooked Chickpeas or Green Peas - 1/4 cup, coarsely mashed
Cooked Kidney Beans or Black Beans - 1/4 cup, coarsely mashed
Parsley - a handful, chopped
Pecorino Romano Cheese - 1 tbsp
Worcestireshire Sauce - 1 tsp
Garlic - 2 cloves, minced
Red Pepper Flakes - 1/4 tsp
Egg - 1
Olive Oil - 1/2 tbsp
Grated Cheese - to serve (optional)
Preheat oven to 425F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Drain and run under cold water. Keep aside. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).
To prepare the sauce, heat a deep skillet over moderate heat. Add olive oil, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion gets soft.
basil leaves. Bring to a simmer, add a little water or vegetable stock and cook for about 30 minutes till the sauce thickens.