NIGHT OF THE LIVING LINGUINE

Serves 4

Ingredients:

1 tbsp (15 ml) olive oil, plus extra (Vancouver Olive Oil Company)

1 small yellow onion, diced (Sunlight Farms)

3 garlic cloves, minced (Sunlight Farms)

5 vine-ripened tomatoes, quartered (Sunlight Farms)

5 medium carrots, trimmed and chopped (Sunlight Farms)

1 celery stalk, chopped (Sunlight Farms)

¼ cup (60 ml) water or white wine (Liberty Wine Merchants)

¼ cup (60 ml) raw cashews (The Grainry)

½ tsp (2.5 ml) salt, plus extra (The Grainry)

½ tsp (2.5 ml) coriander seed (The Grainry)

1 lb (454 g) dried squid ink linguini (Zara’s Deli)

Parmesan cheese or Pecorino cheese, for garnish (Benton Brothers Fine Cheese)

Instructions:

1.In a large saucepan, warm oil over medium heat. Add onion and sauté, stirring often, until translucent, about 4 minutes. Stir in garlic and sauté until fragrant, about 30 seconds. Add in tomatoes, carrots, and celery and cook until tomatoes start to soften and release their juices, about 5 minutes. Stir in water, cashews, salt, and coriander.

2.Bring mixture to a boil, cover and reduce heat to medium low. Simmer mixture until carrots are tender, about 20 minutes.

3.Transfer mixture to a blender and purée until smooth and creamy. Pour back into saucepan and keep warm, stirring occasionally, over low heat.

4.Bring a large pot of salted water to a boil. Cook pasta to desired doneness and drain. Toss with a little olive oil before dividing among serving bowls.

5.Top servings of pasta with some tomato-carrot sauce and garnish with a grating of Parmesan cheese. Serve immediately.