1 large tomato (diced)
1 onion (peeled and diced)
2 cloves of garlic (peeled and diced)
3 sprigs of fresh thyme
1 handful fresh basil (chopped)
1 handful fresh parsley (chopped)
1/2 tbsp sweet paprika powder (or regular paprika powder)
1/4 tsp cayenne powder
1 can of coconut milk
1/2 cup of tomato polpa (Mutti)
1 cup of water
Salt and pepper to taste
Glutenfree pasta (I used brown rice spaghetti)
Wash and prepare your vegetables and herbs. In a large sized pan heat avocado or olive oil and sautee the onion and garlic for 2-3 minutes until translucent. Add the spices, fresh thyme and tomatoes. Stir and sautee for about 30 seconds before adding the water and tomato pulp. Cook for about 10 minutes over low-medium heat. Last add the coconut milk and simmer over low heat for about 30 minutes.
Then transfer the sauce into a blender and mix until smooth. Pour the sauce back into the pan and add salt, pepper, fresh basil and parsley to taste.
Place your pasta into a large pot of boiling salted water. Cook your pasta according to the instructions on the package.
Once the pasta is done, strain and transfer to the tomato cream sauce. Simmer over low heat for about 1-2 minutes to infuse the delicious tomato cream flavor into the pasta. Add fresh herbs and enjoy immediately.