This savory Cherry Tomato Basil Pasta dish is brimming with desire and screams of summer. Fresh Genoese basil, rustically torn or sliced, combined with sun gold and cherry tomatoes, for a sauce that bursts with flavor. It’s garlicky, zesty, easy to make and gorgeously topped with purple basil leaves for garnish
Course Main Course
Keyword Italian recipes, plant based, tomato sauce, vegan,
Preheat a medium size skillet over medium low heat. Add a drizzle of olive oil ( or a splash of water, veggie stock or white wine for WFPB & Plantricious compliance) and sautee the garlic for about 30 seconds or so, just until it starts to release its aroma. Take good care not to burn it.
Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine. Cover with a lid and let them simmer until they start to burst and collapse.
Squeeze the lemon over the tomato sauce and remove from heat. Season to taste or sea salt and stir in the fresh basil and remaining olive oil. (Remember to omit all oil for WFPB & Plantricious compliance).
Meanwhile cook the pasta until al dente according to directions on the package. Make sure the pasta water is seasoned generously with sea salt and you do not overcook the noodles. Depending on the brand the capellini could be done as soon as it collapses in the water so make sure to test one right away.
Drain the capellini and add them to the pan with the cherry tomato sauce. Using kitchen tongs make sure to coat them well without breaking.
Serve with extra fresh basil on top + extra lemon wedges for garnish.
WFPB & Plantricious
To make this recipe compliant make suer to omit all oil from the recipe and serve with whole grain noodles capellini or spaghetti.
I like to add a handful of cherry tomatoes under the broiler coated in a drizzle of olive oil and sea salt. Let them broil until they burst and nice little charred skins form then serve on top of the pasta.
An important note to consider when choosing tomatoes is the thickness of their skin. I chose the cherry and sun gold tomatoes because their skin is the perfect thinness for this type of recipe and their juices bursting with flavor. I wouldn't use grape tomatoes which are known for tougher skins and less juice.