1/2 tablespoon olive oil
1/4 large yellow onion, diced
2 cloves garlic, minced
large pinch salt
3 fresh medium tomatoes, diced
4 sprigs thyme, stems removed
1 tablespoon fresh basil, chiffonade (long, thin strips)
1/2 cup red wine
6 ounces spaghetti
1 (14 1/2 ounce) can crushed tomatoes with herbs
1 tablespoon tomato paste
pepper, to taste
2 servings heart-shaped meatballs (recipe here: http://vegweb.com/index.php?topic=37941.0 )
fresh Italian parsley, to garnish
fresh basil, to garnish
vegan parmesan cheese, to garnish
1. Saute the onions and garlic in the olive oil and salt until the onions have sweat. Add the diced fresh tomatoes, thyme, basil, and wine.
2. Cook down until wine is reduced to 1/2, about 20 minutes. Cook spaghetti according to package directions, and drain.
3. Add the crushed tomatoes, tomato paste, and pepper. Simmer for about 10 minutes.
4. To assemble, place cooked pasta on a plate. Top with the sauce and meatballs. Add the parsley, basil, and parmesan to the pasta plate.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/02/valentines-day-spaghetti-heart-sha...