This simple vegan recipe originates from Italy. Here is my twist: pasta topped with a flavoursome tomato sauce made in a blender!
LET’S GO BACK TO THE BASICS.
There’s nothing complicated about this recipe. It’s just simple, fresh ingredients coming together to produce something really special. Plump, ripe, vibrant tomatoes, aromatic garlic, purple-tinted onion, fresh basil from the garden…it doesn’t take much to make a delicious meal. And this pasta dish lets the simplicity and rawness of nature be the star of the show.
Like any good recipe, this dish starts with onions and garlic. Roasted in the oven with vine-ripened tomatoes, a little oil and some flaky sea salt until they become dark and caramelised. Mmm…
Then its up to my trusty blender to do the work. Ah, how I love my blender. (I really should give it a name, just to confuse one-time-readers haha. How about Glenda the Blender?) Blending the sauce makes it extra smooth and creamy. And trust me, when you are blending, DO NOT add any extra liquid! Those tomatoes are packed with juiciness inside, and once they burst, will create a perfectly thick sauce consistency.
When you are making a dish as simple as this, you want to use the best ingredients you can find. If you grow your own tomatoes and basil, this is the perfect way to utilize them so they can be appreciated for their fresh taste! I found this purple basil my sister had planted in the garden and it made the most beautiful garnish. I also blended some into the sauce rather than using dried herbs, to add extra freshness to the dish.
This dish, to me, is the epitome of summer and would be a lovely dinner or lunch to eat in the garden with family and friends. (I know, the British heatwave is over, but let’s not talk about that hehe) So enjoy the recipe, and remember to keep it simple!
SPAGHETTI AL POMODORO
- 160 grams Spaghetti
- 2 Tomatoes, large
- 2 cloves Garlic
- 1/2 Red Onion, small
- Salt + Pepper to taste
- few sprigs Fresh Basil
- 1 teaspoon Tomato Puree
- 1 teaspoon White Sugar
- Preheat the oven to the grill setting on high heat. In a small roasting pan, add the peeled garlic cloves and roughly sliced onion. Score a cross on each tomato and add these to the pan. Roast under the grill for 15 minutes until slightly blackened.
- Cook the spaghetti according to packet instructions. Meanwhile, add the remaining ingredients to a blender along with the roasted vegetables. Blend well until smooth.
- Serve the pasta and top off with the sauce. Garnish with fresh basil and nutritional yeast (optional)
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