This easy recipe turns any grape or cherry tomatoes into an intriguing pasta dish that will keep you coming back for more. The combination of garlic, tomato juices, fresh basil, and vegan parmesan cheese creates a magical sauce that’s just hard to stop eating.
Makes 4 servings
Start a large pot of water to boil. Adjust oven rack to upper-middle position (4-6” from element). Use a 15” x 10” Pyrex pan or large rimmed baking sheet (optional to line with foil; do not line with parchment paper, which will burn) and lightly spray with oil (optional). Put broiler on high.
Spread the tomatoes on the baking sheet and sprinkle with salt. Broil, shaking the pan occasionally, until they are cracked, very soft, and shrunken, about 15-20 minutes. They’ll be blackened in places.
2 pints (20 oz.) grape or cherry tomatoes
1/4 teaspoon salt
Microwave the garlic cloves for 45-60 seconds to soften them. Then chop them.
4 large or 5 small cloves garlic, peeled
Cook the pasta and drain. Return to the pot.
8 ounces dried whole wheat angel hair pasta
Add the following ingredients to the pasta, toss, and serve.
Large pinch dried red pepper flakes
12 large basil leaves, fresh, chiffonade-cut (i.e., sliced thin)
1/3 cup vegan parmesan cheese
1/2 teaspoon salt
Fresh ground pepper
Nutrition: whole-food unprocessed; WFPBNO
Timing: About 30 minutes
Gluten-free if gluten-free pasta is used