Ingredients
- 6 ounces Spaghetti
- 1 Tablespoon (for pasta water) Sea Salt
- 4 Tablespoons Extra Virgin Olive Oil
- 1, finley chopped Shallot
- 2, finley chopped Garlic Cloves
- 1 pint Grape Tomatoes
- 0.5 teaspoon (for sauce) Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 0.5 teaspoon Crushed Red Chili Flakes
- 2 Tablespoons, toasted Pine Nuts
- handful Fresh Basil Leaves
Directions
This bruised tomato spaghetti meal only requires a handful of ingredients and less than 30 minutes to make.
It is fully plant based dairy-free and worry-free.
Comfort meals are necessary for me, especially during the week when I have little time little ingredients on hand and little patience.
I don’t know about you, but pasta is the ultimate comfort food for me.
Both grape and cherry tomatoes are always available at the grocery store year-round.
I especially like to make this meal when I can find multicolored grape tomatoes.
Not only does it make this dish visually more appetizing, but it also adds layers of flavors.
Grape tomatoes are especially sweet, which is why they are perfect for this recipe.
Other aromatics that are a must are onion, in this case, shallots, and fresh garlic.
The sauce is made with high-quality extra-virgin olive oil and starchy water from the spaghetti.
As the spaghetti cooks it releases it starch which helps slightly thicken the sauce for the pasta.
The water is also seasoned with salt, which helps flavor the sauce.
It is food science at its finest when the salty and starchy pasta water is combined with the extra-virgin olive oil in the skillet.
To further season this Bruce, tomato spaghetti, dish, I like adding black pepper and chili flakes for a hint of spice.
For added crunch, I like to add toasted peanuts as a topping as well as beautifully vibrant, fresh basil leaves
To simply toast, the pine, nuts yourself, add the peanuts to a dry skillet and toast on medium heat while stirring frequently.
The stirring and tossing of the pine nuts necessary as you do not want the peanuts to burn.
Please leave your review below. For additional comments or questions, you can send me a message via Instagram.
Steps
1 Done | Get a Pot for the Pasta and a Skillet for the SauceBring a large pot of water to a boil for the spaghetti. Once at boil, add 1 Tablespoon of salt then add the spaghetti. Cook uncovered until al-dente, about 8 minutes. While pasta is cooking, heat a large skillet on high heat then add extra virgin olive oil then add shallot, garlic and grape tomatoes. Cook on medium-high heat for 5-7 minutes, stirring frequently. Once the grape tomatoes are soft and bruised add 1/2 cup of the pasta water, to skillet along with black pepper and chili flakes (if desired). Stir and turn the heat to low. |
2 Done | Combine Pasta with SauceAdd the cooked spaghetti to the skillet, toss to coat and add more pasta water if needed, 1/4 cup at a time. Taste and add more salt, if needed. Plate the pasta in bowls the garnish with toasted pine nuts and fresh basil leaves. Drizzle with a bit more extra virgin olive oil, if desired. |
