Vegan Pasta Napoletana
Hazel & Cacao: Hazel & Cacao
Recipe type: Savoury
- Pasta of choice
- 2 TBSP extra virgin olive oil
- 1 brown onion, diced
- 2-3 cloves crushed garlic
- 1 can organic diced tomatoes
- 1 cup organic passata sauce ( tomato puree)
- 1 TBSP maple syrup or coconut sugar
- salt and pepper to taste
- handful of fresh basil chopped ( can sub for 1-2 TBSP dry basil)
- Extra basil and vegan parmesan cheese as garnish
- Cook pasta according your package directions.
- In a deep saucepan, gently fry your onion in olive oil until lightly browned.
- Add your crushed garlic and fry for a few more minutes until becomes fragrant
- Add can of diced tomatoes and simmer for about 10 minutes until the tomato chunks have softened and broken down slightly.
- Add passata sauce and simmer for another 5 minutes until heated through, making sure your heat is low and you use a lid as the sauce will spit out.
- Season well with salt and pepper to taste
- Mix in your maple syrup or coconut sugar and chopped basil, let heat through for another couple of minutes and remove from heat.
- Drain your pasta and mix in your tomato sauce
- Serve with extra basil and vegan parmesan cheese ( link above)
Recipe by Talida Voinea at https://talidavoinea.au/vegan-pasta-napoletana/
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