Heart of Palm Pasta Sauce

The star of the show in this dish is Heart of Palm! This vegetable is super delicious and often used in salads, or just eaten whole. I decided to play around with them a bit and figured out that they are also super delicious when they are cooked! This is a tomato based pasta sauce that goes perfectly with spaghetti, tagliatelle, pappardelle, among others! Feel free to pair this sauce with whatever pasta you have on hand!

Directions

In a wide bottomed sauce pan, heat both garlic and olive oil on medium heat. Add the anchovy fillet and allow it to melt. You can add as many as you like, depending on taste. I prefer the subtlety of one.

Add in the crushed tomatoes, diced heart of palm, capers, and sugar. Stir to combine and allow the mixture to come to a simmer. Season with salt and pepper to your desired taste. (Keep in mind, the anchovy gives a salty flavour). Simmer for 15 minutes, stirring occasionally.

In another pan, add a splash of olive oil and turn it on medium heat. Allow the oil to heat thoroughly and then add the chopped mushrooms.

Once the mushrooms have cooked down, turn off the heat and stir in the chopped parsley. Season lightly.

After the tomato mixture has simmered for 15 minutes, add the mushroom and parsley mix and stir to combine - simmer for another 10 minutes. Add in a splash of pasta water if the sauce becomes too thick - this allows the sauce to thin out slightly.

Finish off the sauce with a healthy grating of parm and sprinkling of fresh parsley!

Serve over freshly cooked pasta & enjoy!

Let me know if you re-create this recipe & be sure to come back for more!

Thanks for reading,
Madison xx