The Best Spaghetti And Homemade Tomato Sauce You’ll Ever Taste – And It’s Gluten-Free

I make lots of meals pretty well, but my spaghetti really shouldn’t even be legal. Perhaps I’m biased, but I believe it’s truly that good. Recipe:

White-Rice Spaghetti and Homemade Tomato Sauce

Ingredients:

• One bag of Tinkyada White Rice Spaghetti – If you don’t tolerate grains very well, you could substitute spaghetti squash instead
• 8 Medium-Sized Organic Roma Tomatoes
• Fresh Organic Oregano
• Fresh Organic Basil
• Organic Spinach
• Organic Diced White Onions
• Fresh Crushed Organic Garlic
• Organic Refined Coconut Oil
• Organic Ghee

Directions:

1. Lightly coat a saucepan with the coconut oil.
2. Cut up the tomatoes and place them in the sauce pan.
3. Drop in the oregano, the basil, the spinach, the onions and the crushed garlic.
4. Mix thoroughly and place the saucepan on the stove and set to high. Bring to a boil.
5. Reduce the saucepan to a simmer and cover it with its lid for 25 minutes, stirring every 7-10 minutes.
6. At the same time, boil the noodles in a pot for 8 minutes, or until desired texture is ALMOST achieved.
7. Strain the noodles in a strainer and rinse with cold, filtered water.
8. Clean out the pot and place the cold noodles back in the pot, along with 3 tbsp of Ghee.
9. Once the sauce appears ready (still a trace amount of tomato juice present), add the sauce into the pot as well.
10. Put the pot on the stove and set it to a low-medium setting. Cook the noodles a little extra (4-5 minutes) in the sauce and the excess tomato juice.
11. Serve immediately and enjoy. Serves four, or one very hungry me.