Simple, minimal ingredients, and quick to whip up. Do it the right way and you're in for a real treat.
Find this recipe and more Vegan Italian Goodness in Vegan Italian Food by Shannon Martinez, in bookstores now.
Spaghetti Pomodoro
Ingredients
140 ml (4½ fl oz) extra-virgin olive oil, plus extra for drizzling
1 brown onion, finely diced
4 garlic cloves, finely sliced
½ teaspoon chilli flakes, or to taste
800 g (1 lb 12 oz) Passata (page 16)
500 g (1 lb 2 oz) dry spaghetti
2 basil sprigs, leaves picked
grated vegan parmesan, to garnish
Method
Heat the olive oil in a large high-sided frying pan over a medium heat. Add the onion, along with a big pinch of salt, and cook until the onion is translucent and just beginning to turn a light golden colour.
Add the garlic and chilli flakes and cook for another minute, then pour in the passata. Reduce the heat to low and simmer, stirring regularly, for 20 minutes, or until the sauce is very thick. You want to cook off most of the moisture, leaving you with a thick, slightly dry paste. Season well.
Cook the pasta in a large saucepan of boiling salted water for 1 minute less than the packet instructions suggest. Remove the pasta directly from the pot of water and drop it into the sauce. Toss very well to coat. If the pasta is a little too dry, add a splash of pasta cooking water.
Throw in the basil leaves and toss again to combine.
Serve garnished with a drizzle of extra-virgin olive oil and grated parmesan.