Ever since finding out that I was going to get to meet my favorite chocolatier yesterday, and tour his magical chocolate factory, I admit that I have had chocolate on the brain. (And…the oompa looma theme song. Go figure.) :)
But when it comes to chocolate, I feel like I always use it to make chocolate desserts and sweets. So as a challenge, I decided to get creative and try to come up with a new savory dish. In the past few years, I have really grown to love adding a hint of cocoa powder to my fresh tomato salsas. Thus, I began to wonder if chocolate might have the same effect in a tomato sauce.
And thus, this Pasta with Dark Chocolate Marinara Sauce was born.
And it is good. Like, really good.
I ended up adding actual chopped dark chocolate to the sauce. It’s not overpowering at all — just a subtle, warm hint that rounded out the acidity of the tomatoes perfectly. I kept the sauce simple with some fresh basil, but if you’re into spicy, I think this would also be fantastic in a spicier sort of diablo sauce. However you make it, it is really simple, vegetarian and vegan, and is sure to be the talk of your dinner table.
And of course, it’s an excuse to add even a little more chocolate to your life. :)
Pasta with Dark Chocolate Marinara Sauce
Ingredients
- 12 ounces dried pasta (I used linguine)
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 1/4 cup roughly chopped fresh basil leaves, loosely packed
- 1 ounce dark chocolate, chopped
- 1 tsp. sea salt
- 1/4 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- optional garnishes: additional julienned fresh basil and Parmesan cheese
Instructions
- Cook pasta in generously-salted water al dente according to package instructions.
- While the pasta is cooking, heat oil in a medium skillet or saucepan over medium-high heat. Add garlic, and saute for 1 minute, stirring occasionally. Add the remaining ingredients, and stir to combine. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- When the pasta is cooked, drain the water. Then serve the pasta with the sauce ladled on top, or stir together the pasta and sauce and serve with additional garnishes, if desired.
Did you make this?Let me know how it turned out in the comments below!
What?!! That is one amazing dish my friend. DELICIOUS!
Don’t you just love it when those moments of inspiration hit you? And I’m always looking to add a little more dark chocolate to my life…so can’t wait to try this one!
This sauce sounds wonderful! I’ve got to try this out :)
I would *never* have thought to add chocolate to pasta sauce, but what a fantastic idea! Any opportunity to add chocolate to a meal is a good one in my book :)
I have never added dark chocolate to marinara but I really must, this looks amazing Ali. Amazing.
I am totally intrigued by this.
I’ve made “North Beach Spaghetti Sauce” with a recipe from the Ghirardelli’s cookbook that includes ground chocolate. It’s good too, and provides just enough sweetness to cut the acidity of the tomatoes. I’m looking forward to trying the recipe with chopped chocolate.
I always want to find ways to get more chocolate in my life :) Gorgeous sauce!
Totally LOVE the sound of this. I can’t wait to hear more about the tour!!
I am definitely intrigued….I mean I’ve had chocolate in savory dishes (mole) but never in a pasta sauce. My curiosity is killing me – Definitely going to pin this to try out! :D