Recipe for substitute pasta sauce

[karrye]

I found this while I was doing extensive research on foods my husband can eat and not eat!  His dietician at his local dialysis center quit, and any meal planning is left up to the patients and the family for the moment.

NO TOMATO PASTA SAUCE


Ingredients:
1 Tablespoon olive oil
2 teaspoons crushed garlic
1/2 cup chopped onion
1 T. chopped parsley
4 ounce jar pimientos, undrained
1/4 cup red wine
1/4 teaspoon basil
1/8 teaspoon oregano
1 teaspoon to 1 Tablespoon lemon juice
Pinch of sugar [or agave]

How to make it:

Saute onions and garlic in olive oil over medium heat a few minutes, until onions soften.
Add parsley and stir.
Puree pimientos in food processor or blender.
Add to pan with basil, oregano and sugar. Add lemon juice starting at lower amount and taste, adding more if necessary.
Simmer lightly until thickened.
Serve over cooked spelt spaghetti or cappellini. Makes enough for 2 servings.

It wasn't half bad, but I added some salt to mine!! !lol

[Jean]

That doesn't look too bad. But, what is a pimento made of anyways???

[karrye]

Have to love wikipedia!  Here is your answer Jean!!!

A pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 inches (7 to 10 cm) long and 2 to 3 inches (5 to 7 cm) wide (medium, elongate). The flesh of the pimento is sweet, succulent and more aromatic than that of the red bell pepper. Some varieties of the pimento type are hot, including the Floral Gem and Santa Fe Grande varieties. "Pimiento" is the Spanish word. "Pimento" or "pimentão" are Portuguese words for "bell pepper", while "pimenta" refers both to chili peppers and to black peppercorns. It is typically used fresh, or pickled and jarred. The pimento has one of the lowest Scoville scale ratings of any chili pepper.