Quick Pomodoro Sauce on Spaghetti with a Garbanzo Bean Salad

Prepared on August 30.

This pomodoro salad can be a beautiful and nutritious addition to your weekly meal plan!

Preparation time: 20-30 minutes

Difficulty level: 5

Servings: 4


1/2 LB spaghetti
2 TBSP olive oil
1 – 28 oz can crushed tomatoes
3 TBSP tomato paste
1/8 TSP red pepper flakes
3 cloves garlic, minced
1 stem fresh basil leaves
1/2 cup heavy cream
1 TSP salt
1/2 TSP pepper
2 TBSP butter
Salad Ingredients:
1 tin Garbanzo beans, drained and rinsed
1/2 cup black olives, pitted
1 long english cucumber
1 cup feta cheese, cubed
1 small carrot
2 TBSP olive oil
1-2 TSP honey
2 TBSP balsalmic vinegar
1/4 TSP salt
2 -3 TBSP each Fresh basil and oregano, chopped roughly


Add the oil to a heavy pot or Dutch oven and heat over medium heat. Remove the pan from the heat and carefully add the crushed tomatoes to the hot oil, being careful as this will splatter. Add the garlic and red pepper flakes, basil stem, salt and pepper and stir to combine. Place the lid on the pot and simmer the sauce for 15 minutes. While the sauce is simmering, cook the spaghetti according to directions on package, minus 2 minutes cooking time. Remove the sauce from heat and use the tongs to fish out the basil and discard, then add in the cream. Puree the sauce using an immersion blender or a food processer. If using a food processer, do it in batches. Stir in the butter to finish the sauce. Toss the pasta with the sauce in a pan to heat through and have the sauce stick to the pasta.

3 Chop the cucumber into half moons and put into medium size bowl. Grated the carrot on the large side of the grater and add to the cucumbers. Add the rinsed beans, cubed feta cheese, olives, olive oil, balsamic vinegar, honey, salt, the fresh basil and oregano and mix well. Let sit in the fridge for 15 minutes or more before serving improves the flavours but can be served immediately.