Simple Vegan Tomato Pasta Dish
Ingredients
- 1 small white onion, finely chopped
- 3 garlic cloves, minced
- 1 tin of good quality chopped tomatoes or passata
- A generous handful of fresh basil leaves, roughly chopped
- 1 tablespoon of olive oil for frying
- A generous pinch of salt and pepper for seasoning
- Your favourite pasta
Slow roasted tomatoes
- About 250 grams of cherry tomatoes
- A generous drizzle of olive oil
- Salt and pepper to taste
Preparation
Slice the tomatoes in halves and place them on a baking tray with the flesh facing upwards. Drizzle with olive oil and sprinkle with salt and pepper. Place the tray in the oven and slow roast the tomatoes at 150 degrees Celsius for 35 to 40 minutes.
In the meantime, make the tomato sauce by adding oil to a large pan. Once hot, add in the chopped onion and let it sauté for about 5 minutes until it starts to caramelize and turn slightly brown. Add in the crushed garlic and keep cooking for another minute.
Add in the chopped tomatoes and mix everything together. Turn the heat down to a simmer, cover with a lid, and let the sauce cook for 20 to 25 minutes. Add in the chopped basil and cook for another minute.
While the sauce cooks, cook your favourite pasta according to the packet instructions.
Drain the pasta and add it to the pan with the tomato sauce. Sprinkle with fresh basil leaves and top with the slow roasted cherry tomatoes.
Tips
Roast the tomatoes at a low temperature to keep their shape and avoid them turning into sauce, similar to sundried tomatoes.
