1 lb approved pasta
6-8 Roma tomatoes diced
2 tbsp avocado oil or grapeseed oil
¼ cup minced shallots
2 tsp sea salt
1 tsp red pepper flakes
1½ tbsp dried oregano
1 tsp dried basil
1½ tbsp onion powder
1 tbsp tamarind concentrate
¼ cup chopped fresh basil (set aside)
2 tbsp date syrup (set aside for drizzling)
In a large pot, boil water for pasta as directed on the package.
Heat approved oil on medium heat in a large saucepan (big enough to hold the pasta as well).
Add minced shallots and cook until fragrant (1 minute).
Once shallots start to turn golden brown around the edges, add salt and red pepper flakes, then cook for 30 seconds.
Lower heat to medium low.
Add dried basil, oregano, onion powder and cook for 30 seconds.
Add tamarind concentrate and mix well, then cook for 1 minute.
Turn heat off and add chopped roma tomatoes. The heat from the pan will warm the tomatoes.
Gently toss in warm pasta until well combined.
Toss in fresh basil and combine.
Once combined, drizzle date syrup over pasta.
Sprinkle fresh basil and serve.