CKD-Friendly Vegetable Dumplings in Gravy with White Rice and Cucumber Salad

Instructions

1. 1

   Sauté Aromatics for the Sauce

   • Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat until it shimmers.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Add the minced garlic and optional red chili flakes. Sauté for another 60 seconds until fragrant, being careful not to let the garlic burn.
2. 2

   Build and Simmer the Marinara

   • Pour in the crushed tomatoes. Stir in the dried oregano, 1 teaspoon of salt, black pepper, and optional sugar.
   • Bring the mixture to a gentle simmer, then reduce the heat to low.
   • Cover the pot and let the sauce simmer for at least 20-30 minutes, stirring occasionally, to allow the flavors to deepen and meld.
3. 3

   Cook the Pasta

   • While the sauce simmers, bring a large pot of water to a rolling boil.
   • Add 2 tablespoons of salt to the boiling water. This is key to seasoning the pasta itself.
   • Add the spaghetti and cook according to package directions until al dente (firm to the bite), typically 8-10 minutes.
   • Before draining the pasta, carefully reserve about 1 cup of the starchy pasta water. Then, drain the pasta well.
4. 4

   Combine and Finish the Dish

   • Stir the chopped fresh basil into the marinara sauce.
   • Add the drained pasta directly to the pot with the sauce.
   • Toss everything together over low heat for about 1-2 minutes, until the pasta is thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water to create a silky, emulsified sauce that clings to the pasta.
5. 5

   Serve

   • Divide the pasta among four warm bowls.
   • Garnish generously with freshly grated Parmesan cheese and a few extra fresh basil leaves.
   • Serve immediately and enjoy.