Wednesday, August 8, 2012
Jovial Spaghetti and Homemade Sauce
Recently I was given a box of Jovial Spaghetti pasta and a jar of their Organic Tomatoes by my friends at The Soft Landing. I was encouraged to read about the Jovial company. They use an ancient wheat called einkorn. They describe it as follows, "As we developed the Jovial brand, we decided it was time to go beyond organic and take a closer look to find the purest of plant varieties. This led us to the exciting rediscovery of einkorn, the most ancient wheat of all, and a clear vision of what our future would be." And Jovial was born. I think it is so great when a company strives to make the best food possible, "beyond organic" as some call it, instead of just meeting the standards for organic, they surpass that to make the best most natural food possible.
I made a spaghetti sauce with their wonderful jar canned tomatoes and a few more from our garden added in. I aslo used fresh herbs from my garden, but dried will work just as well. Everyone liked the sauce and the pasta. I thought it had a great flavor and consistency. The one thing I did not like about the spaghetti is that when I put it in the boiling water the noodles broke up a bit. I don't know if it was operator error, or the nature of that type of pasta. I plan to purchase more of it, as it is super healthy, so I will see if the next batch breaks. My pasta sauce recipe is below.
1 Jar whole organic Jovial tomatoes
3-4 fresh tomatoes, diced
2 stalks celery, diced
1/2 or 1 whole onion, diced
4-5 cloves garlic finely chopped
a generous handful of fresh herbs if you have them
(if not 1 Tbs Italian seasoning will work)
1-2 Tbs Tomato Paste
1 tsp sea salt
1/2 tsp pepper
1-2 tsp garlic powder
1 tsp organic cane sugar
1 Tbs olive oil
Saute celery, onion and garlic in 1-2 Tbs olive oil in a heavy sauce pan 1-2 minutes until just tender. Add the jar of tomatoes and chop them up a bit with your spoon. Add the diced fresh tomatoes and half of the fresh herbs-reserve other half for later. Add paste, salt, pepper, garlic powder and sugar. Stir well to combine and let sauce come to a boil. Turn down to lowest setting, cover and let simmer as long as possible. I started mine in the morning and let it simmer all day. Stir occasionally. An hour or two before you are going to serve the sauce, if it seems too watery, leave the lid ajar and some of the moisture will evaporate.
Cook the pasta according to package directions. Drain and serve!