Alright, my fellow food adventurers! Let's be real for a second – sometimes life throws you curveballs, and spending hours in the kitchen just isn't in the cards. You know, those days when you're dreaming of creamy desserts but the couch is calling your name louder? That's where this super speedy, super satisfying vegan tomato pasta swoops in to save the day!
This isn't just any pasta, my friends. This is the kind of dish that practically makes itself. Your only mission? Chop a bit of garlic and give it the occasional stir. It's so low-key, even your pet goldfish could probably manage it (though, maybe don't let them near the stove).
Now, I'm usually all about those fresh, sun-kissed ingredients. But let’s face it, sometimes we need to work with what we’ve got. So, in this recipe, we’re embracing the power of good quality tinned tomatoes! Think about it – they were picked at their peak and canned with love, which is probably better than those sad, pale tomatoes lurking in the produce aisle right now. That’s my story, and I’m sticking to it!
Our base is a simple, yet utterly delicious vegan tomato sauce, with a cheeky pinch of chili to keep things interesting. But hey, feel free to freestyle! Add some fresh or dried oregano, basil, or parsley, or even fry up some onions with the garlic for an extra layer of flavor. It’s your party, your pasta!
Ingredients You'll Need:
For the Stellar Tomato Sauce:
- 4 x 400g tins of chopped or plum tomatoes (the good stuff, you know)
- 2 tbsp olive oil (for that lovely richness)
- 5 garlic cloves, diced finely (because garlic makes everything better)
- 240ml vegetable stock or water (we're rinsing those cans, too!)
- 3 tsp brown sugar (just a touch to balance the flavours)
- 1 to 1 ½ tsp sea salt (or to taste)
- Black pepper, freshly ground (because why not?)
- ½ tsp chili powder or flakes (or more if you like it spicy!)
- A large sprig of basil (for that summer freshness, optional)
And for the Finishing Touches:
- A handful of Kalamata olives (the briny jewels)
- A handful of chopped walnuts (for some crunch)
- 1-2 tsp lemon zest (for a zingy kick)
- Fresh parsley, chopped (for that fresh pop of green)
- Cooked pasta of your choice (gluten-free if you’re that way inclined)
Let's Get Cooking:
- First, get that olive oil hot in a large pan. Throw in your diced garlic and let it sizzle gently until it smells amazing.
- Now, in go the tinned tomatoes. If you’re using plum tomatoes, give them a good squash with a potato masher first. Pour in the stock (or water), and add the salt and chilli. Let it all simmer (without a lid) for 45-60 minutes, stirring every now and then. You're aiming for a lovely, thick sauce that hugs your pasta.
- Near the end of cooking, throw in that basil sprig. It’ll make the sauce smell like a summer garden. Season with a little sugar, more pepper, and a touch more salt if needed. If you fancy a richer sauce, a drizzle of olive oil works wonders, too.
- If you want a super smooth sauce, you can blend it. I usually skip this step because I love a bit of texture. But hey, you do you!
- Finally, toss that glorious sauce with your freshly cooked pasta. Garnish with olives, walnuts, lemon zest, and fresh parsley. Boom! Dinner is served.
So there you have it – a delicious, quick, and healthy vegan tomato pasta that will make you feel like a kitchen superstar, even on those days when you just can't. Enjoy! And remember, tag me in your creations using #LazyCatKitchen – I love seeing your takes on my recipes!