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Sun-dried tomato and bean pasta
We're big fans of healthy, hearty food that doesn’t take an age to make.
That's why we LOVE this super easy plant-based pasta dish - it’s also really filling and a great twist on the traditional pure tomato sauce. Definitely one to stick in your recipe repertoire.
Serves 4.
Before you start
Lined baking sheet | Oven preheated to 180˚C, fan setting | Frying pan
Ingredients
For the roasted tomatoes and garlic
- 4 garlic cloves
- 150g cherry tomatoes (on the vine if possible)
- Olive oil
- Salt and pepper
For the caramelised onions
- 1 tbsp olive oil
- 2 red onions
- Pinch salt
- 2 tsp sugar
For the sauce
- 2x 400g tins cannellini beans (or the good quality jarred variety)
- Roasted tomatoes and garlic (see above)
- Caramelised onions (see above)
- 8 sun-dried tomatoes
- 1/2 lemon (to yield 1 tbsp juice)
- 1 tbsp chilli flakes
- 1 tbsp oregano
- 1 tsp pepper
- 1/2 tbsp salt
- 1/2 tsp balsamic vinegar
- Water as needed to adjust sauce consistency
For the pasta
- 2 tbsp sun dried tomato oil (from the jar)
- 300g spaghetti
To serve
- Rocket leaves
- Balsamic glaze
- Handful cherry tomatoes
Method
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1.
Roast the garlic and tomatoes | Lightly bash the unpeeled garlic cloves with the side of your knife | Add to a roasting tray with the cherry tomatoes | Drizzle over some olive oil and salt and pepper, and toss to coat | Roast for 15 minutes, until the garlic has softened and the tomatoes have collapsed and are charring in places
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2.
Caramelise the onions | Peel and finely dice the red onions | Warm the olive oil in a frying pan | Fry over a medium heat with a pinch of salt until soft (around 5 minutes) | Sprinkle over the sugar and stir to coat | Continue frying until caramelised and sticky, around 10 minutes, stirring occasionally to stop it burning | Set aside to cool to room temperature
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3.
Cook the pasta | Cook the pasta according to package instructions | Drain once cooked and toss in a drizzle of olive oil to stop the pasta sticking, and reserve some of the pasta cooking water
-
4.
Make the tomato bean sauce | Drain and rinse the cannellini beans | Juice the lemon | Pop the roasted garlic cloves out of their skins and the cherry tomatoes off their vines | Add these and the remaining sauce ingredients in a food processor and whizz them up into a sauce, adding as much water as needed to get to a smooth pourable consistency | Adjust seasoning to taste
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5.
Heat up the sauce | Pour the sun-dried tomato oil into a large pan and warm it up | Pour the sauce into the pan and stir until it bubbles | Loosen up the sauce with as much reserved pasta water as necessary to get a coating consistency
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6.
Assemble the pasta | Add the cooked pasta to the sauce and stir through to coat | Plate up and serve immediately with a handful of cherry tomatoes, rocket and a drizzle of balsamic glaze
