This semi-homemade spicy marinara will become your go-to pasta sauce, I promise you. A little kick of thai red curry paste heightens all of the flavors of the tomato sauce, and will literally “spice up” pasta night! And it’s so simple to make.
Even if you don’t usually like spicy food, I encourage you to try this sauce because it doesn’t have a ton of pure heat, but rather adds a complexity to the dish that is more interesting and dynamic than plain pasta sauce out of the jar. And, the white beans mellow it all out and add a nice amount of protein, for a balance of flavors and nutrients.
Use any type of pasta you want for this dish, but I must say, ready steady spaghetti has never let me down with this one. The best part about this meal is that it takes maximum 25 minutes to prepare. And man, it feels so good to be out of the kitchen and sitting down to dinner at a reasonable hour. For that reason alone, I would make this every night of the week!
1 Tbsp olive oil
1/4 red onion, diced
1 clove garlic, minced
10-12 grape tomatoes, halved
3 roasted red peppers, chopped
1 can white (cannellini beans), drained and rinsed
generous pinch salt
1/2 jar marinara sauce
1/2 Tbsp Thai red curry paste, or more to taste!
1 tsp crushed red pepper flakes
2 Tbsp chopped fresh flat-leaf parsley
2 servings cooked pasta of choice
In a large skillet, heat olive oil over medium high heat and saute onion and garlic until softened and slightly browned. Add tomatoes and roasted red peppers, season with a generous pinch of salt, and stir. Reduce heat to medium low and let cook for 2-3 minutes or until the tomatoes are softening. Add white beans, marinara sauce, Thai red curry paste, and crushed red pepper flakes, reduce heat to a slow simmer, and stir occasionally. Let simmer for about 5-6 minutes, adding the chopped parsley halfway through. Season to taste with more red curry paste, crushed red pepper, salt, and parsley (as desired!). Add cooked pasta to sauce, and toss. Serve immediately.