Do you ever get bored with the same old spaghetti and tomato marinara sauce? I do.
I had so many tomatoes from the garden, I didn’t know what to do with all of them! But after reading a shocking article on canned tomatoes, I decided to stew my own from now on and make a little different marinara sauce. This version blends sweet fruit and basil with smokey hot Chipotle peppers!
While fresh pineapples are pretty much a staple in our house, especially living on an island, they can be found year round in most super markets around the country. If not, canned pineapple will do fine in this recipe. I don’t know what it is with my obsession with Chipotle peppers but they go so well with the sweetness of the pineapple. It also compliments the roasted red pepper and garlic.
This is by far the best marinara sauce I have ever made!
PS – Roast a few extra bulbs of garlic and serve it as an appetizer over toast topped with grated parmesan.
You will thank me! 
Ingredients
- 1 box organic quinoa pasta(8 oz)
- 1 large red bell pepper
- 1 yellow onion, chopped
- 3/4 c fresh pineapple, chopped
- 1/2 c organic tomatoes, stewed
- 3 Chipotle peppers in adobo sauce
- 1 bulb garlic
- 1 can organic tomato paste
- 1 tbsp safflower oil
- 1 tbsp heavy whipping cream or unsweetened soy or nut milk
- 1/2 tbsp organic no salt seasoning
- 1/2 c of red table wine
- a handful of fresh sweet basil, chopped
- fresh grated parmesan cheese
- sea salt to taste
Instructions
- Bring a small pot of water to a boil, add in tomatoes and cook for 10 minutes or until skins are starting to peel
- Place tomatoes in ice cold water until cooled, then peel off skin and squeeze out seeds
- In a large skillet, heat oil and saute chopped onions, pineapple, salt and organic seasoning on medium high heat for 4 minutes until onions are translucent.
- Transfer the onions and pineapple mixture into a blender with the roasted garlic, bell pepper, tomato paste, cream and Chipotle peppers, leave 1/2 the amount of chopped onions in the pan, blend smooth
- Transfer sauce from blender back into the pan with chopped onions, stir in red wine and cook on low heat for 10 minutes, stirring occasionally.
- In the meantime, cook pasta according to box directions
- Serve marinara over pasta and top with chopped pineapple, grated parmesan and chopped basil
Super Food Ingredient: Basil
- Basil is an excellent source of vitamins A, C, calcium, iron, magnesium, manganese, potassium and fiber.
- They are rich in oils that help reduce inflammation and kill bacteria.
- Basil has similar medicinal effects as other members of the mint family including use in digestion, treating headaches and also as a mild sedative.
- A pot of basil also can be used as an insect repellent.
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4 comments
Kelly says:
February 6, 2012 at 5:34 am (UTC -10 )
What a gorgeous dish, this looks amazing! Also wanted to let you know I featured your 7 layer Mexican dip in my favorite appetizer picks today! xoxo
http://www.eat-yourself-skinny.com/2012/02/super-bowl-recap-and-skinny-appetizer.html
Kimberley says:
February 6, 2012 at 8:17 am (UTC -10 )
Thank you!
LeeAnne says:
February 9, 2012 at 6:25 am (UTC -10 )
Thanks Kelly! Xx
Kristina says:
March 10, 2012 at 4:51 am (UTC -10 )
Hi! I’m your newest follower
This is such a gorgeous dish! I love the marinara you came up with, I need to try it! We always have the same usual basil marinara at home (still good! but in need of an update) I’ve never heard of quinoa pasta before? I’m going to look for it next time I make a run to whole foods!