This subtle, tasty recipe can be made beforehand and stirred into hot pasta at your convenience. For added flavor and texture, try throwing in 1/4 cup of toasted walnuts or pine nuts . Recipe from La Dolce Vegan: Vegan Livin’ Made Easy, published by Arsenal Pulp Press.
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ingredients
20
- 24 cherry tomatoes, halved
2
Tbsp olive oil
2
garlic cloves, minced
2
tsp balsamic vinegar
⅒
tsp hot red pepper flakes
1 ½
tsp dried oregano
dry pasta, enough for 2 people
¼
cup pitted Kalamata olives, roughly chopped
3
Tbsp capers, drained
¼
cup vegan "cheese," grated (optional)
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directions
Step 1
Preheat the oven to 400°F (205°C). Toss the sliced tomatoes in oil with garlic, balsamic vinegar, red pepper flakes, and oregano and place in an 8×8-inch pan, cut side up. Bake for 20 minutes.
Step 2
While tomatoes are in the oven, boil pasta in a large pot of salted water. Drain noodles and return to the pot.
Step 3
Add the cooked tomatoes, olives, capers, and “cheese” to the noodles and toss together well. Serve immediately. Makes 2 large or 4 small servings.