Tue, 15 June 2021
SUMMERY TOMATO AND BASIL PASTA – PAUL KNAPP
Ingredients
6 cloves of garlic, thinly sliced
1 handful of Kalamata olives de stoned and halved
2 Big handful of really ripe vine ripened cherry tomatoes halved
2 fresh red chilies, de seeded and chopped maybe 1 if you’re not feeling adventurous
½ a bunch of fresh basil, roughly shredded
400 g dried spaghetti/linguine or any pasta of your choice
olive oil
OPTIONAL: 2 tbsp powdered seaweed
I used crumpled up Nori sheets, put them in my blender, and processed them to a fine powder. A spice grinder might work even better and 1 tbsp Tamari (use soy sauce if you don't have this) add this to your own taste you may not use it all or not at all
TO FINISH
Plant based Parmesan cheese and a few baby bail leaves to finish and yore sorted
Method
1) Bring a large pan of salted water to the boil and put in your pasta and cook according to the packet instructions approx. 9-11 mins.
2) While you're waiting for that to cook peel and finely slice your garlic, de-stone those olives and halve along with the cherry tomatoes.
3) Slice the chillies and pick and tear the basil leaves into small snowflakes of flavour.
4) Place a large frying pan over a low heat, drizzle in a good glug of olive oil, add the garlic and chilli and bring the pan up to a medium heat allowing the oil to become infused
5) Add your seaweed/tamari sauce, try a teaspoon at first and add the olives and stir for a further 2 minutes, or until the garlic starts to turn soften
6) Add the cherry tomatoes, a ladle full of the boiling pasta water and cover with a lid.
7) Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down softening slightly.
8) Drain the pasta, reserving a little pasta water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen creating a sauce to coat the pasta.
9) Have a taste and season to how you like it and top with a good sprinkle of plant powered fresh Parmesan, sorted!!!
