I absolutely love this sauce, it’s so lusciously creamy, decadent and yet so simple. The cashews really work the magic to create the creamiest of the sauces. If you want to make this dish even more delicious add on top some slow roasted tomatoes for a burst of sweetness and extra texture.
The sauce will make enough for 2 people
1 white onion – finely chopped
1 carrot – finely chopped
1 red bell pepper
2 garlic cloves – crushed
1/2 cup of cashews soaked in boiling water for 30 minutes
2 cups of tomato passata
Dash of water
A pinch of chilli flakes (optional)
Salt and pepper to taste
Drizzle of olive oil for cooking
Serve with: pasta of your choice – I have used tagliatelle
Add a drizzle of oil to a frying pan. Once hot add in the chopped carrot and onion and cook for 5-8 minutes until the onion starts to caramelise. Add in the crushed garlic and cook for another minute. Add in the chopped pepper, cook for few more minutes. Add a dash of water if needed. Add in the tomato passata, turn down to a low heat and cook for a final 5 minutes. In the meantime cook the pasta according to the packet’s instructions. Drain the pasta but make sure to reserve a couple of table spoons of the cooking water. Transfer the pasta back to the pan and drizzle with some oil to prevent from sticking. Transfer the tomato sauce to a blender and add in the soaked cashews plus 2 tablespoons of the pasta cooking water. Blend until smooth and creamy. Pour the sauce on top of the pasta and mix well.
If you want to add some slow roasted tomatoes click here for the method.