2 15 ounce cans crushed, chopped or diced tomatoes
2 tbsp olive oil (1/4 cup)
5 cloves garlic
1 1/2 cup chopped white or yellow onion
1/4 cup chopped basil (plus more for garnish)
1/2-1 tsp sea salt or more to taste
Black pepper to taste
Instructions
Add the cashews to a bowl and cover with boiling water. If you ever have an issue with cashews not getting smooth in your blender, add them a a pot on the stove with water and boil for 20 minutes, then drain off the water.
Mince the garlic, chop the onion, and add to a saute pan with the olive oil.
Saute until lightly golden brown, about 5 minutes over medium/low heat.
Reduce heat to low, pour in the vodka and let simmer for about 10 minutes. Be sure all of the vodka is cooked off before moving on to the next step.
Add the cans of tomatoes to the mixture and simmer for 10 minutes so the flavors can absorb.
Transfer to a blender and blend until smooth
Taste and adjust seasonings as desired.
Pour the sauce back into the saute pan. Stir in the basil.
Combine with the cooked pasta and stir until well incorporated.
