Fresh Basil & Tomato Pasta

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Fresh Basil & Tomato Pasta

 

 

2 kg (4 1/2 lb) ripe tomatoes

1/4 cup olive oil

1 large brown (yellow) onion, chopped

1 garlic clove, crushed

1 small fresh red chilli, de-seeded, finely chopped

200 ml (6 3/4 fl oz) dry white vegan wine

1/3 cup tomato paste

1/4 cup firmly packed fresh basil leaves, chopped

1/2 tsp salt -OR- to taste

1/2 tsp ground black pepper -OR- to taste

500 g (1 lb) GF rigatoni or penne pasta

vegan parmesan, to serve

fresh basil leaves, to garnish

 

 

1. Use a sharp knife to cut a cross in the base of each tomato. Plunge

tomatoes into a large bowl of boiling water and stand for 5 minutes.

Remove from water and carefully remove skins. Cut tomatoes into

quarters and remove cores, then dice and set aside.

 

2. Heat olive oil in a large saucepan over low heat and cook onion,

garlic and chilli for 10 minutes or until onion is lightly golden. Add

tomatoes, wine and tomato paste. Simmer, uncovered, over medium heat

for 10 minutes. Reduce heat to low and simmer, uncovered, for a

further 10 minutes. Add the basil and simmer for a further 5 minutes

or until liquid is reduced and the sauce has thickened. Add the salt

and pepper.

 

3. Meanwhile, cook the pasta in a large saucepan of salted boiling

water, following packet directions or until al dente. Drain and keep

warm. Stir the cooked sauce through the pasta. Serve topped with vegan

parmesan and garnished with basil leaves.

 

 

Serves 4.