This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.
- ¼ cup olive oil
- 7 garlic cloves, thinly sliced
- Red pepper flakes to taste
- 1 teaspoon kosher salt
- 1 large sprig fresh basil
- 1 28 can San Marzano tomatoes
- 1 cup water
- 1 pound pasta cooked according to package instructions
In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.
Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.
This soup leans towards Thai, but it has the ramen which of course is not Thai. I also used soy sauce, where a traditional Thai soup would use fish sauce. I guess the point is, use the flavors and vegetables you like to eat. I love snap peas in this soup, but the family are not fans so I sub in broccoli — which is actually pretty good hear. You could easily add chicken if you wanted soup with a bit more “umph.”
- 1 sweet potato, peeled and cut into 1/2 inch cubes
- 1 bunch broccoli, cut into florets (sugar snap peas are a great substitute)
- 1 package tempeh, sliced into 1/2 inch slices (see notes)
- 2-3 tablespoons vegetable oil
- 5 garlic cloves, minced
- 2 inch piece of fresh ginger, grated
- 1/4 cup red onion, minced
- 2 tablespoons Thai red curry paste
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 15 ounce can of coconut milk
- 4 cups vegetable stock
- 2 tablespoons sugar
- 2-3 jalapeno peppers
- 2-3 sweet baby peppers
- 1/4 red onion, thinly sliced
- 2 tablespoons soy sauce
- cilantro or Thai basil
- 2 packages ramen noodles (discard seasoning packets)
Fill a large pot with water and add kosher salt (a palm full or so) and the sweet potatoes. Bring to boil and cook until the potatoes are tender (about 5 minutes after the water comes to a boil).
Remove the potatoes and place in an ice bath.
Now throw the broccoli into the boiling water and when it turns bright green (30 seconds or so) remove to the ice bath. Empty the pot and return to stove.
Cover the bottom of the pot and add the garlic, ginger and red onion. Cook for 2-3 minuets.
Add the top thick part of the coconut milk, the red curry paste, cumin and turmeric. Stir to combine and then add the rest of the coconut milk.
Add the vegetable stock, soy sauce and sugar. Taste and adjust seasonings as necessary.
Just before you are ready to serve add the ramen and cook for 2 minutes. Add the potatoes and broccoli and cook until just warmed through being careful not to overcook the noodles.
Top with the hot and sweet peppers, red onion and fresh herbs.
If you want to include tempeh, marinate it for a few hours in soy sauce, a little brown sugar and sriracha. Then sear it in a hot skillet with a little oil to brown on all sides. Cut into cubes and toss back in pan with a little more of the marinade. Or you could just cook some cubed chicken in the soup and of course then you can use chicken stock. This recipe is more of a guideline — now make it your own.