It HAS to be with cherry tomatoes (not grape tomatoes)
by Secret-Notice-5842
13 Comments
blacksd
Take this random and useless seal of approval from an Italian guy passing by ✅
Seb0rn
I am not a vegan but I eat this on a semi-regular basis. It’s classic pomodoro pasta, however, I would add the basil at a much later stage. It gets grey and loses flavour very quickly when heated. Add it at the very end for the last 1-2 minutes.
gayvegan42069
I see roasted cherry tomatoes I upvote every time
Looks so good! You’re giving me ideas for my lentil penne but idk if it contributes starchy water like in what you showed here.
Idk if you like powdered Parmesan but I make a vegan one just by shaking a jar of:
– (blanched) almond (or cashew) flour (1/4 cup or 1/2 cup),
– powdered nutritional yeast (1 or 2 Tblsp),
– and spices like garlic/onion powder, salt & pepper
It’s like 5 minutes to put it in a little jar, shake, then apply to vegan pizza, pasta, baked potato… anything that uses powdered Parmesan really (: and lasts room temperature forever too – it’s honestly so much better than animal Parmesan in every way lol
Cheers!
BurgundyEnjoyer
You can skip the “starchy” water because it won’t actually do much. The pasta paster is way too diluded. If you ever used a starch slurry you will know that it looks milky white. The tomatoes contain pectin which helps thicken the sauce already. Also id recommmend adding the basil a bit later. Basil flavour breaks down fast when heated.
austriantree
I don’t get it. Won’t there be a lot of tomato skin in the pasta? Also the smashing with the fork in the searing pan will squirt burning stuff all around!?!
iupvotefood
> burn your face
😂😂 Accurate. Right before that comment, you grabbed the metal lid handle and I thought NOOOOOOO
nyleloccin
If you like spicy try adding a bit of Calabrian chilis to it next time
elakah
Oooo nice. It’s even easier if you don’t use fresh tomatoes though and just buy pureed tomatoes. Fry some onions, add garlic, put in the pureed tomatoes, add basil and oregano, salt, pepper and bam you got a nice yummy tomato sauce.
Then you don’t have to let it simmer. The only real cook time is for the onions, garlic and the pasta.
Though I guess if you let the cherry tomatoes simmer for the same amount of time you need for the pasta it doesn’t really matter 🤔
USAhotdogteam
Amazing work
WomanMythLegend
Looks good but honestly I’d use way more noodles lol
PetersonTom1955
I’m not a vegan, but I come here regularly for exactly this kind of post. That looks amazing! Do you think it would work with Campari tomatoes?
AntTown
You can also use passata. I always have passata in the pantry for this reason.
grandnp8
I can do THAT! You make it look so easy and delicious 😋. Thank you.
13 Comments
Take this random and useless seal of approval from an Italian guy passing by ✅
I am not a vegan but I eat this on a semi-regular basis. It’s classic pomodoro pasta, however, I would add the basil at a much later stage. It gets grey and loses flavour very quickly when heated. Add it at the very end for the last 1-2 minutes.
I see roasted cherry tomatoes I upvote every time
Looks so good! You’re giving me ideas for my lentil penne but idk if it contributes starchy water like in what you showed here.
Idk if you like powdered Parmesan but I make a vegan one just by shaking a jar of:
– (blanched) almond (or cashew) flour (1/4 cup or 1/2 cup),
– powdered nutritional yeast (1 or 2 Tblsp),
– and spices like garlic/onion powder, salt & pepper
It’s like 5 minutes to put it in a little jar, shake, then apply to vegan pizza, pasta, baked potato… anything that uses powdered Parmesan really (: and lasts room temperature forever too – it’s honestly so much better than animal Parmesan in every way lol
Cheers!
You can skip the “starchy” water because it won’t actually do much. The pasta paster is way too diluded. If you ever used a starch slurry you will know that it looks milky white. The tomatoes contain pectin which helps thicken the sauce already.
Also id recommmend adding the basil a bit later. Basil flavour breaks down fast when heated.
I don’t get it. Won’t there be a lot of tomato skin in the pasta? Also the smashing with the fork in the searing pan will squirt burning stuff all around!?!
> burn your face
😂😂 Accurate. Right before that comment, you grabbed the metal lid handle and I thought NOOOOOOO
If you like spicy try adding a bit of Calabrian chilis to it next time
Oooo nice.
It’s even easier if you don’t use fresh tomatoes though and just buy pureed tomatoes.
Fry some onions, add garlic, put in the pureed tomatoes, add basil and oregano, salt, pepper and bam you got a nice yummy tomato sauce.
Then you don’t have to let it simmer. The only real cook time is for the onions, garlic and the pasta.
Though I guess if you let the cherry tomatoes simmer for the same amount of time you need for the pasta it doesn’t really matter 🤔
Amazing work
Looks good but honestly I’d use way more noodles lol
I’m not a vegan, but I come here regularly for exactly this kind of post. That looks amazing! Do you think it would work with Campari tomatoes?
You can also use passata. I always have passata in the pantry for this reason.
I can do THAT! You make it look so easy and delicious 😋. Thank you.