| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 26g | 3.8g | 27g |
| sugars | fibre | protein | salt |
| 10g | 6g | 9g | 0.5g |
When it comes to a sauce that invigorates the palate and imparts a unique flavor to your dishes, nothing does it better than the Njangsa and Tomato Pasta Sauce. It perfectly merges the fruity sensation of ripe tomatoes with the exquisite mild flavor of njangsa seeds. Drawing inspiration from my Boston roots where fresh seafood meets hearty meals, and influenced by my Irish lineage that celebrates comfort food, this recipe is one of my favorites.
Health Benefits
This sauce isn’t just a feast for the taste buds but also packs in a punch of health benefits. Tomatoes are known for their lycopene content, a powerful antioxidant. Garlic, a prime component of this sauce, is well-known for its vast health benefits, while olive oil adds the goodness of healthy fats. Njangsa seeds are known to contain beneficial fatty acids and are associated with several antiviral properties. In addition, the flavor-enhancing herbs, such as basil, bring along their own set of health advantages. It’s the kind of sauce that makes you feel good from the inside out.
A Delicious Aid to Culinary Adventures
While the Njangsa and Tomato Pasta Sauce takes on center stage in any Italian spread, it also shares a close relationship with other dishes. This versatile sauce can enhance every bit of Aubergine Parmigiana or a hearty Spinach and Artichoke Stuffed Shells. If you’re looking to pair it up with an entrée, the sauce has an exceptional affinity with grilled fish or roasted chicken. Its brilliant color and robust flavor are sure to make a statement.
The Njangsa and Tomato Pasta Sauce, being an all-rounder, not only complements these dishes but can also amp up a simple slice of toasted bread to heavenly standards. It’s a bounty of flavors and health, encapsulated in a simple yet profound recipe that leaves a lasting impression. Just the thought of it makes me want to whisk Laura and our little one off to the kitchen for a spaghetti night. Truly a labor of love.
What You’ll Need
- 1 cup njangsa seeds
- 2 lbs ripe tomatoes
- 4 cloves of garlic, crushed
- 1 large onion, finely chopped
- 1/2 cup olive oil
- 2 teaspoons white sugar
- 1 tablespoon dried basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh basil leaves, finely chopped (for garnishing)
Method
Step One
Begin by placing the njangsa seeds in a frying pan over medium heat. Toast them, continuously stirring until they are golden brown. Remove the seeds from the heat and let them cool for a while.
Step Two
Put the njangsa seeds in a food processor and process until they are finely ground. Set the ground seeds aside.
Step Three
Wash the ripe tomatoes, cut them into halves and remove the seeds. Chop the tomatoes into small pieces.
Step Four
Heat the olive oil in a large pan over medium heat. Add the onions and stir until they become translucent. Add the crushed garlic to pan and keep stirring for about 1 minute.
Step Five
Add the chopped tomatoes, white sugar, dried basil leaves, salt, ground black pepper, and red pepper flakes into the pan. Stir to combine all the ingredients.
Step Six
Cook the mixture over medium heat for about 15-20 minutes, or until the tomatoes become soft and the sauce has thickened. Remember to keep stirring occasionally to prevent the sauce from burning.
Step Seven
Finally, stir in the ground njangsa seeds and let the sauce simmer for about 5 more minutes to allow the flavors to blend together.
Step Eight
Remove the sauce from heat. Taste for seasoning and adjust your spice and salt levels if needed. Your Njangsa and Tomato Pasta Sauce is ready to serve! Garnish with the finely chopped fresh basil leaves right before serving.
