class="blog-yumprint-subheader">I wrote a post about spaghetti with melted tomatoes and kale not long ago. Since then I kept getting questions whether kale was in the actual tomato sauce that my father used to make. I have to say that it was not. It was a pure tomato sauce. I added the kale due to sheer kale addiction so here is the rendered down version of the pure tomato sauce.
Spaghetti with Cherry Tomato Sauce
class="blog-yumprint-subheader">I wrote a post about spaghetti with melted tomatoes and kale not long ago. Since then I kept getting questions whether kale was in the actual tomato sauce that my father used to make. I have to say that it was not. It was a pure tomato sauce. I added the kale due to sheer kale addiction so here is the rendered down version of the pure tomato sauce.
Undoubtedly the best sauce is made by peeling, chopping and simmering down fresh tomatoes for hours. During a hectic week that doesn’t seem like a very logic approach and for sure not something that anyone would do in their right mind. After a lot of trial and error I cut this very labour intense task down to a minimum while at the same time keeping the flavours to a maximum.
So here it is. The quick version of my childhood’s favourite dish, spaghetti with cherry tomato sauce. You may add other vegetables to it or even serve it with zucchini noodles, wholegrain pasta or whatever suits you. This greedy vegan however needs her extra long, white pasta smothered with red sauce and served with vegan parmesan … oh sweet nostalgia!
Spaghetti with Cherry Tomato Sauce
Prep time
Cook time
Total time
Gloria: The Greedy Vegan
Recipe type: Pasta
Cuisine: Vegan
Serves: 2 Portions
Ingredients
- 160g (6 ounces) spaghetti, choose gluten free if you like
- 400g (4 cups) cherry tomatoes
- 1 small onion, thinly sliced
- ½ tsp black pepper pepper
- 1 tsp freshly chopped thyme, or half the amount when using dry thyme
- pinch of salt
- 2 tbsp olive oil
- 4 cloves garlic, with their peel on
- vegan parmesan, optional, for serving
Instructions
- Pour 2 tbsp of olive oil into a heavy metal skillet or cast iron pan. Add the tomatoes and garlic to the pan and scatter the thinly sliced onion, salt, pepper and thyme over them. Cover the skillet and let it all cook gently over medium heat. Do not peel the garlic, if you do so it will burn and turn bitter. This whole process should take around 15-20 minutes.
- Take a big pot and cook the pasta following the instructions on the package. Right before draining, scoop a cup of the cooking water out and set it aside. Drain the pasta and set aside.
- By the time the pasta is cooked and drained the tomatoes and garlic should have softened up and you can gently squeeze the garlic in the pan and remove the peel.
- Add the cooked paste to the skilled and mix well. If the pasta is too dry then add some of the cooking water to cover the pasta evenly with the sauce.
Notes
Serve the pasta topped with a sprinkle of vegan parmesan if you wish.
Nutrition Information
Serving size: ½ the recipe Calories: 330 Fat: 15 g Saturated fat: 2 g Carbohydrates: 83 g Sugar: 11 g Sodium: 121 mg Fiber: 7 g Protein: 15 g
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