Mike was helping me brainstorm recipe ideas, and he thought we should attempt a pasta sauce similar to this tomato jam I made a few years ago. But include some mango as well. Turns out tomato and mango are a good combo.
- 2 pounds Roma tomatoes, cored and cut in small chunks
- 1 mango, cut in small chunks
- 1 medium shallot, minced
- 2 tablespoons fresh thyme, minced
- ½ cup dry white wine
- ¼ cup white wine vinegar
- ¾ teaspoon ground cayenne
- ½ teaspoon ground allspice
- 10 ounces gluten-free buckwheat pasta
- Place all ingredients, except the pasta, in a medium-large pot. Cover and set over medium-high heat. Once the liquid is simmering, reduce heat to medium-low. Let simmer for 45 minutes, stirring occasionally.
- With half an hour of cooking time left, bring a medium-large pot of water to boil. Salt liberally. Once boiling, add the pasta, cook for 10-13 minutes, until the pasta is al dente. Drain and serve with the pasta sauce.
If the sauce looks too liquidy, remove the lid for the last 5-10 minutes of cooking. Alternatively, if it dries out too fast and starts sticking to the bottom of the pot, add a quarter cup or so of liquid and scrape the bottom of the pot.
Since this sauce is fairly chunky, it works better with shorter pasta styles like penne and fusilli.
This recipe is being shared in Meat Free Monday.