1 heaping teaspoon each dried oregano, thyme, and parsley
2 heaping teaspoons dried basil
¼ teaspoon ground sage
¼ teaspoon ground red pepper (cayenne)
1 teaspoon organic sugar
1 teaspoon sea salt
½ teaspoon black pepper
Garlic Oil Breadcrumbs
2 cups day old bread torn into chunks
1 tablespoon garlic oil*
1 teaspoon dried basil
½ teaspoon paprika
salt and pepper
Instructions
Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and saute until onions are soft and translucent, about 5 minutes. Add dried herbs, sugar and salt and pepper. Saute 2 minutes more. Add tomato sauce and diced tomatoes to pan. Allow to simmer for 10-15 minutes.
Pour sauce into a high speed blender and mix until completely smooth, about 20 seconds. Return sauce to pan and heat over medium. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Garlic Oil Breadcrumbs
Place chunks of bread in a food processor and blend until coarse crumbs form.
Transfer crumbs to a large bowl and toss with garlic oil, basil and paprika. Season with freshly cracked sea salt and black pepper.
Coat a skillet with vegetable oil spray and heat over medium-high. Add breadcrumbs to skillet and toast until golden brown, stirring often, about 5 minutes.
Allow leftover breadcrumbs to cool completely before storing in an airtight container in the fridge.
Divide pasta between bowls, top with sauce, toss, and sprinkle with breadcrumbs.
Notes
* To make garlic oil, bring a ¼ cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn golden brown. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/weeknight-marinara-garlic-oil-breadcrumbs/