A well prepared Pasta al Pomodoro, Italian for pasta with tomato sauce, is a timeless and delightfully light\u00a0dish. \u00a0Ranking\u00a0as one\u00a0the\u00a0best vegan dishes for beginners, lip-smacking success lies in the absolute simplicity and freshness of the ingredients. \u00a0Only a little technique and an eye for a ripe juicy tomato is required, and thanks to the whole-grain quinoa pasta it’s delicious, healthy, and gluten free.<\/p>\n

This is our go-to recipe for a mid-week meal when\u00a0we’re short on time and\u00a0have\u00a0a handful of farmer’s market tomatoes\u00a0reaching their peak ripeness.<\/p>\n

Heirloom Tomato Pasta al Pomodoro<\/h2>\n
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1 small red or yellow onion<\/li>\n
2 teaspoons olive oil (divided)<\/li>\n
3 large heirloom or vine ripened tomatoes (or sub one pint grape or cherry tomatoes)<\/li>\n
pinch each of salt and pepper<\/li>\n
3 garlic cloves (crushed)<\/li>\n
1 tsp dried chili flakes (or to taste)<\/li>\n
2 tablespoons fresh basils leaves (approx. 10 leaves)<\/li>\n
olive oil<\/li>\n
8 oz 225g Quinoa Spaghetti (It's whole grain & gluten free!)<\/li>\n<\/ul><\/div>\n
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In a large pot, bring 8 cups (2L) water and pinch of salt to a boil.<\/li>\n
Dice the onion and saut\u00e9 in a large on low to medium heat with a small amount of olive oil until soft and starting to go golden, approx. 7 minutes. A cast iron pan works great for this.<\/li>\n
With a sharp knife, dice the tomatoes into cubes and add to the onions<\/li>\n
Add the crushed garlic, dried chili flakes, and a pinch of salt and pepper<\/li>\n
Cook for 5 minutes on medium heat<\/li>\n
Crush the tomatoes with a potato masher, leaving some chunks.<\/li>\n
Cook the pasta based on the recommended cooking time.<\/li>\n
Simmer the sauce until the liquid has reduced by two thirds and the sauce is thickening, approx. 10 minutes.<\/li>\n
Tear up the basil leaves and stir through<\/li>\n
Drain the pasta and toss with remaining 1 tablespoon of olive oil.<\/li>\n
To serve either mix the pasta and sauce, or serve the pasta with the sauce on top (chefs choice)<\/li>\n
Serve with garlic bread and a simple side salad<\/li>\n<\/ol><\/div>\n
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A well prepared Pasta al Pomodoro, Italian for pasta with tomato sauce, is a timeless and delightfully light\u00a0dish. \u00a0Ranking\u00a0as one\u00a0the\u00a0best vegan dishes for beginners, lip-smacking success lies in the absolute simplicity and freshness of the ingredients. \u00a0Only a little technique and an eye for a ripe juicy tomato is required, and thanks to the whole-grain…<\/p>\n
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