I grew up eating spaghetti! It was like a weekly thing, and I loved it. However, my mom's amazing homemade sauce was flavored with meats galore. With meat in the past, spaghetti just wasn't the same. So for a while, I gave up on it. But last summer, Brittney and her sister Sarah created this recipe in our bus! Being seven months pregnant, this was like a dream come true ;) so I continued to make this recipe throughout the remainder of the summer and continue to make it for friends and family who unanimously agree that this sauce is delicious!
This passed time I made the spaghetti, I shared some with our Aunt Esther. She proclaimed that it was "Indonesian Spaghetti!" Because of the use of coconut milk which is a very common ingredient in Indonesian food. The use of coconut milk was inspired by a common recipe using both red sauce and white alfredo sauce. For us, the coconut milk adds an even better taste than the alfredo sauce! So, here it is, Indonesian Spaghetti Sauce!
32 oz of homemade tomato sauce (or 2 jars of store bought sauce if you're "In a Pinch!")
2 cans of coconut milk (full fat)
2 medium sized white onions
5 cloves of garlic
5 roma tomatoes
1 tbsp of coconut oil
1. Start by washing your tomatoes, chopping your onions and garlic, and mixing your cans of coconut milk (which tend to separate and harden.)
2. Heat your pan on medium-high and add your coconut oil.
3. Sautee your chopped garlic in the pan for a few minutes then add your onions.
4. Pour in your sauce and coconut milk and then simmer for 30 minutes.
5. While the sauce is simmering take the time to cook your favorite pasta (we love gluten free pasta and gluten-vegan free garlic bread!)
6. Top your pasta with desired amount of sauce and enjoy!