Spicy Burst Tomato Pasta
This Spicy Burst Tomato Pasta is a simple vegan pasta recipe made with cherry tomatoes, lots of garlic & basil and chili crisp oil for some heat!
Ingredients
- 2 tablespoons olive oil
- 1 pound cherry tomatoes
- 8 ounces rigatoni or other pasta
- 2 tablespoons vegan butter
- 6 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- 1 teaspoon chili crisp or sub red pepper flakes
- splash non-dairy milk unsweetened
- 8 large basil leaves roughly torn
- vegan parmesan for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the tomatoes, lower the heat and cook for 20 minutes, or until they burst. Be sure to stir every couple minutes. Remove from the heat.
- Meanwhile, bring a large pot of water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- Place the empty pot back on the stove over medium heat. Melt the butter and add the garlic, Italian seasoning and a pinch of salt & pepper. Cook for 1 minute, or until fragrant.
- Add the pasta, tomatoes (and their juices), chili crisp, a splash of milk and 1/2 cup of pasta water. Gently toss for a couple minutes until the sauce comes together. Add in the basil and give it one last toss.
- Sprinkle with vegan parmesan and serve.
Video
Nutrition
Calories: 342kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g