Sun-Dried Tomato and Shallot Linguine
Ingredients
- 2 Tbsp olive oil
- 2 medium shallots, finely sliced
- 4 garlic cloves, sliced
- Salt and black pepper
- 1 tsp chilli flakes
- 1 Tbs fresh oregano (or 1 tsp dried oregano)
- 1/2 cup tomato puree
- 2 Tbs tamari sauce
- 2 Tbs nutritional yeast
- 1/2 cup oil-packed sundried tomatoes, finely chopped
- Linguine of choice
- Toasted pine nuts and parsley to serve
Preparation
Heat a dutch oven or large heavy base saucepan on medium-high heat. Once hot, add the olive oil, then the shallots and season well. Stir frequently and cook until the pan starts to brown, about 5 minutes.
Add a few spoons of water and continue cooking, adding more water every few minutes and stirring frequently to prevent burning, until the shallots are deep golden brown, about 15 minutes.
Reduce the heat and add the garlic slices. Cook for another 5-10 minutes.
Add the chilli flakes and oregano. Stir to coat the shallots and garlic.
Add the tomato puree, tamari, nutritional yeast, and sundried tomatoes and stir to combine. Turn the heat to low and let the sauce reduce until it is a deep brown.
Cook the pasta according to package instructions, reserving about 1 cup of the cooking water, then drain the pasta.
Add a few spoons of the pasta water to the sauce and stir.
Add the cooked pasta and more water if needed until all of the pasta is coated.
