Basic Marinara:

• 1 tablespoon extra-virgin olive oil
• 3 tablespoons finely minced shallot
• 1 large garlic clove, finely minced
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 1 14–ounce can chopped tomatoes
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon cane sugar
• Pinch of dried oregano
• Pinch of crushed red pepper flakes

Creamy Tomato Sauce:

• Marinara recipe, from above
• 1/4 cup raw cashews*
• 1/2 tablespoon tomato paste
• 1/4 cup water
• 1/4 cup pasta water
• 1/4 to 1/2 teaspoon sea salt

For the Pasta:

• 10 ounces rigatoni
• Extra-virgin olive oil, for drizzling
• 2 medium zucchini, sliced into thin half moons
• 2 tablespoons fresh thyme leaves
• 2 14–ounce cans Mutti Cherry Tomatoes, drained
• 6 cups spinach or mix of spinach & arugula
• 1/4 cup chopped parsley or sliced basil
• Sea salt and freshly ground black pepper