Notes: I know what you’re thinking, okra is slimy. That’s because okra IS slimy. But it works in this recipe, I’m not sure why, but it does. I don’t know if it’s the small amount of okra, the way it’s cut, the cook time, or the vinegar, but instead of being slimy this sauce has a body and a mouth feel very similar to oil! I’m excited to discover this and will try adding okra to other recipes to see if it does the same thing. And I’ve got to give credit to my late cajun Mawmaw for inspiring the vinegar in this recipe. I remember her telling me that adding vinegar to okra makes it less slimy. And then she’d clean her big spoon by banging it against the rim of the cast iron pot just a little bit louder and longer than necessary. I think it made her food taste better 😉
★★★★ Prep Time: 20 mins | Cook Time: 30 mins | Makes: 1 serving | Difficulty: Easy
7 Roma tomatoes, diced or 28 oz canned chopped San Marzano tomatoes
1 small yellow onion sliced into half moons
6 oz fresh okra 8 cloves garlic, rough chop
1 t kosher salt
.5 t dry sweet basil
1 T balsamic vinegar
.5 c white wine
1/3 c dried dried mushrooms (optional)
1lb whole wheat pasta
Cook pasta according to package directions.
Cook onion on medium heat until soft (keep lid on pan or add water to prevent burning). Add garlic and wine, cook about two minutes.
Trim okra by chopping the stem end close to the rim. Slice okra lengthwise into fourths. Fat pieces can be sliced more. The goal is to have long skinny strands of okra.
Add remaining ingredients. Bring to low boil. Simmer (uncovered for fresh tomatoes, covered for canned) for about 30 minutes or until okra is soft and limp. Taste for seasoning and serve over pasta.