Almost-vegan Spaghetti alla Vodka (vodka tomato pasta sauce)
Serves 2, scale up as needed
Boil salted water for pasta
Dice 1 small yellow/white onion
Chop 3-4 cloves garlic
Chop 3 large tomatoes (or several smaller ones)
Heat a pan over high heat. Add 1 TB olive oil and swirl to coat the pan. Saute onion and garlic with some sea salt.
Add and cook for 30-60 seconds:
several sprigs oregano (torn off woody stems)
2 sprigs thyme
1/4 tsp red pepper flakes
crushed black pepper
Deglaze pan with 1/4 C vodka.
Now add the chopped tomatoes, stir to combine. Bring up to heat with lid on. Once the tomatoes are mushy, blend most of the sauce in a blender along with 1/4 C raw almonds until smooth. Add the mixture back to the pan.
Continue cooking now without the lid to help evaporate the extra liquid.
Boil the pasta. Once cooked, strain the pasta.
Add 4-8 chiffonade-cut basil leaves to the sauce and stir. Take off heat. Add more salt if needed.
Put servings of cooked pasta in bowls. Pour sauce over the top. Optional add cheese or vegan-cheese.