Some say that Valentine’s Day is a corporate holiday devised to suck more money out of us consumers. To those people, I say “Bah humbug!”
Valentine’s Day isn’t about roses or chocolates or gifts or an expensive dinner. It’s about setting aside time to make a day extra special for your special someone. It’s also about pasta.
That’s why we like to stay home for Valentine’s Day – we make it all about us and I don’t feel like that’s selfish at all. We listen to the Michael Buble station on Pandora, sip wine, and cook something together.
This pasta reason number 2 why you should stay in for Valentine’s Day. Reason 1 being that having a solo, romantic, at-home date is way more sexy than going out to a crowded restaurant for a less-than-superb meal. With the money you save, you can pick up a delicious bottle of Pinot Grigio to share. 🍷 Trust me, it’ll pair perfect with the hint of spice in this pasta dish. It might even make dinner taste better.
From start to on-the-table, this recipe takes less than 30 minutes. And I’m serious about the “one-pot” title. Aside from a cutting board and knife, you’ll only have to wash one pot – after the sauce comes together, the pasta cooks right there in it. Another perk of cooking noodles in the sauce?You get extra flavorful pasta. 👌👌👌
This pasta is the main course on our Valentine’s Day date night menu – but it also works for any date night. Any night of the week. Any time of year. You’re guaranteed to earn bonus points for scheduling surprise date nights, btw.
- Serves: 4
- Calories: 382
- Fat: 13 g
- Saturated fat: 9 g
- Unsaturated fat: 4 g
- Trans fat: 0 g
- Carbohydrates: 46 g
- Sugar: 5 g
- Sodium: 702 mg
- Fiber: 3 g
- Protein: 11 g
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 - 15 oz. can of diced tomatoes, drained
- 1½ cups whole coconut milk
- 1 cup water
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¾ pound angel hair pasta, (regular spaghetti, penne, or linguine would also work)
- In a deep pot, heat olive oil to medium and add minced garlic and red pepper flakes. Saute 2 minutes until fragrant.
- Pour in tomatoes, coconut milk, and water. Add salt and pepper and stir to combine.
- If you have an immersion blender, blend the sauce in the pot for about 1 minute. This helps to puree some of the tomatoes and combine the sauce. You can also pour the sauce into a blender to combine.
- Bring the sauce to a boil and add pasta. Cook until pasta is al dente, about 10 minutes.
- Serve and garnish with fresh basil.