(by Sigal Erez)
1/2 c. light olive oil
1 clove, garlic, sliced thin
4 - 5 tomatoes, sliced
meat option: 1 package ground turkey or beef
vegan option: 1 package Beyond Meat
1 lb. shiitake mushrooms, chopped
2 red peppers, diced
1 - 2 T. capers
1 1/2 c. tomato paste
2 c. water
Himalayan salt, to taste
cayenne pepper, to taste
Italian seasoning, to taste
2 bunches cilantro, chopped
1 lb. pasta (high in fiber, preferred)
In a large non stick frying pan, heat olive oil.
Add garlic and tomatoes, and cook, stirring, for several minutes.
Add optional turkey, beef, or meat substitute, and cook, stirring, until browned.
Add remaining ingredients except for cilantro, and continue cooking until mushrooms have softened, 12 - 15 minutes.
If sauce becomes too thick, add more water; if too thin, add more tomato paste.
Meanwhile, cook pasta al dente according to package directions, and drain.
Add cilantro to sauce, and continue cooking for 2 minutes.
Serve sauce over pasta.
(Read An Angel Imprint, the story that accompanies this recipe.)