3-4 large, ripe tomatoes
1 cup raw cashews (soaked for 30
minutes in hot water)
2 tbsp tomato paste
1/2 cup water
3-4 cloves garlic, minced
1 pound whole wheat pasta
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 cup fresh basil leaves, chopped, plus more for garnish
Prepare pasta according to package directions, drain (reserving some pasta water), and set aside.
Add tomatoes, cashews (drained), tomato paste, and water to blender and mix until smooth.
Sauté garlic in a large pan for 1-2 minutes or until golden brown.
Pour sauce into the sauté pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
Add pasta, black pepper, and basil to the pan. Toss to coat and use reserved pasta water to thin sauce if needed.
Garnish with basil and serve immediately.