Super Simple Tinned Tomato Pasta
This delicious and satisfying pasta dish has a really full-on flavour, and is incredibly comforting. Plus, we reckon you'll find that you have most of the ingredients knocking around in your kitchen cupboards already!
Servings
Ingredients
For the pasta
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>4 tbsp plant-based pesto<item-todo-done><item-todo-done>1 tsp garlic purée<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>½ tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tsp garlic purée<item-todo-done><item-todo-done>2 x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> sugar to taste<item-todo-done><item-todo-done>500g Mafaldine pasta<item-todo-done>
To serve
<item-todo-done>50g rocket<item-todo-done><item-todo-done> drizzle of balsamic vinegar<item-todo-done><item-todo-done> nutritional yeast<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Ingredients
For the pasta
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>4 tbsp capers<item-todo-done><item-todo-done>8 tbsp plant-based pesto<item-todo-done><item-todo-done>2 tsp garlic purée<item-todo-done><item-todo-done>4 tbsp tomato purée<item-todo-done><item-todo-done>4 tbsp Nooch<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 tsp garlic purée<item-todo-done><item-todo-done>4 x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> sugar to taste<item-todo-done><item-todo-done>1000g Mafaldine pasta<item-todo-done>
To serve
<item-todo-done>100g rocket<item-todo-done><item-todo-done> drizzle of balsamic vinegar<item-todo-done><item-todo-done> nutritional yeast<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Large deep frying pan | Large saucepan | Kettle boiled
Start the sauce
- Finely slice the sun dried tomatoes
- Warm the olive oil and oil from the jar of sun-dried tomatoes in the frying pan over medium heat
- Add the capers and sun dried tomatoes to the pan and stir for 1 minute
- Add the vegan pesto and garlic puree to the pan and stir for 1 minute
Prepare the pasta
- Put the saucepan on the stove, fill with boiling water from the kettle and turn the heat up high
- Add a big pinch of salt and the mafaldine pasta to the pan and cook according to packet instructions (approx 8 minutes)
Finish the sauce
- Turn up the heat to medium high, add the chopped tomatoes and tomato puree to the pan, stir to combine and put the lid on (leaving a gap for steam to escape) and leave to simmer for 3 minutes
- Add the nutritional yeast and balsamic vinegar to the pan, stir to combine, put the lid back on and leave to simmer for 3 minutes
- Taste the sauce, season to perfection and simmer for a further 2 minutes, stirring occasionally to make sure it doesn't catch
Time to serve
- Drain the pasta and transfer to the sauce with tongs
- Twist the pasta around in the sauce with the tongs, making sure it's well covered
- Transfer the pasta into serving bowls, dress with rocket, balsamic vinegar, nutritional yeast, salt and pepper and serve immediately