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Sun-dried tomato, Basil & Balsamic Bucatini [Vegan]
This simple sun-dried tomato, basil, and balsamic pasta turned out to be a favorite dish in this cookbook. The secret ingredient is balsamic vinegar, which adds a rich and tangy depth of flavor that takes this pasta to the next level. Reprinted with permission from The Vegan Pasta Cookbook by Rebecca... Read More
Ingredients You Need for Sun-dried Tomato, Basil & Balsamic Bucatini [Vegan]
How to Prepare Sun-dried Tomato, Basil & Balsamic Bucatini [Vegan]
- Put the pasta on to cook in a pot of boiling, salted water.
- In a large nonstick frying pan, heat the olive oil over medium-low heat and sauté the onion for 2 to 3 minutes, until softened and translucent.
- Add the garlic and fry for another minute before adding the cherry tomatoes, sun-dried tomatoes, and vinegar. Cook for 10 to 12 minutes, until the tomatoes have softened and start becoming jammy.
- Add the spinach and basil, and stir into the sauce until the leaves have wilted. If the sauce is getting too sticky, you can add 1 or 2 tablespoons (15 or 30 ml) of pasta cooking water to help loosen it a little. Season with salt and pepper.
- When the pasta is cooked to al dente, drain and reserve 1 cup (240 ml) of pasta cooking water. Add the pasta to the sauce and stir together to completely coat the noodles. Use the reserved pasta cooking water as needed to loosen the sauce to your liking.
- Garnish with basil and pepper.
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