+QP +SF +GF
I’ve never seen a home cook happier than when they only have to clean one pot after a satisfying meal. And this recipe is nothing short of easy. One pot does all the work and out comes a spicy pasta, tossed with roasted tomatoes and fresh basil. Buon appetito! —MR
SERVES 4 TO 6
Drizzle olive oil
½ small red onion, thinly sliced
2 cloves garlic, thinly sliced
1 tsp red pepper flakes
1 tsp sea salt
1½ tsp (8 g) tomato paste
2¼ cups (530 ml) water
1 (14-oz [397-g]) can diced tomatoes
3–4 tbsp (15–20 g) nutritional yeast
2 cups (230 g) dry pasta (or use brown rice pasta for gluten-free)
2 cups (320 g) roasted cherry tomatoes
Handful fresh basil
In a very large saucepan or a large pot, heat the olive oil over medium-low heat. Then add the onion, garlic, red pepper flakes, salt and tomato paste. Sauté for a few minutes while you assemble the rest of the ingredients. Pour in the water, diced tomatoes, nutritional yeast and pasta. Allow it to cook over medium-high heat until the water has absorbed and the pasta is al dente, about 20 minutes. Don’t forget to stir every minute or so. Top with the roasted tomatoes and basil.
Note: To make the roasted tomatoes, simply preheat the oven to 400°F (204°C) and cook the tomatoes for 20 minutes, or until the skins blister.
*SEE PHOTO INSERT