This garlicky, herby tomato sauce comes collectively very quickly! Serve it liberally with the polenta on this recipe from the A Vegan Summer time in Southern Italy cookbook, as polenta soaks up the sauce.
What you want:
For the sugo:
2 tablespoons olive oil
3 garlic cloves, crushed
1½ cups tomato passata
1 teaspoon salt
¼ cup basil leaves
For the polenta:
2 teaspoons salt
2 cups polenta
3 tablespoons olive oil or vegan butter
4 tablespoons dietary yeast flakes, plus extra for sprinkling
What you do:
- For the sugo, in a medium pot, heat oil on low and fry garlic for 1 to 2 minutes, being cautious to not burn.
- Add tomato paste, salt, and basil. Cowl and simmer on low.
- For the polenta, in a big pot, convey 8 cups of salted water to a boil. As soon as boiling, slowly pour in polenta whereas whisking. Decrease warmth and proceed to stir till there aren’t any lumps.
- Cowl and simmer for 25 to half-hour, stirring sometimes, till polenta grains have softened. Take away from warmth and blend in oil and dietary yeast.
- Into serving bowls, spoon polenta and pour sugo over high. Garnish with extra dietary yeast.
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