Simple napolitana pasta

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Pasta - keep it simple

 

When it comes to Italian I gotta say I like it super simple, I love this recipe on its own but its also a good platform to add your favourite extras, fresh basil and vine-ripened tomatoes…match made. 

Ingredients - serves two

200g of your favourite pasta 

SAUCE

  • 1kg x vine ripened tomates
  • 1 x bunch basil
  • 2 x cloves garlic
  • 1 x brown onion
  • 2 tsp salt
  • 1 tsp pepper
  • 5 bay leaves
  • 2 tbsp olive oil

Additional extra: CASHEW ‘CHEESE’

(a nutrient dense cheese alternative if you want to try something new - similar to parmesan)

  • 250g raw cashews 
  • 1C nutritional yeast
  • 1 tsp salt

*this will amount to more than you will need, but is the required amount for it blend properly in the food processor or high speed blender… lasts for months in a clean, airtight jar*

 

 

Method

  1.  for the ‘cheese’ - blend the cashews and nutritional yeast in a DRY food processor or blender until a fine crumb forms, make sure its dry before use or it wont blend properly - remove & set aside
  2. for the sauce - Roughly cut the tomatoes and garlic then coat in olive oil, salt & pepper. Spread over baking trays and roast on 180 degrees until fragrant and lightly charred.
  3. Once roasted, add the mix into a saucepan with the bay leaves and simmer until slightly reduced
  4. remove the bay leaves, convert sauce from the saucepan into a food processor or blender with the fresh basil leaves and pulse a few times until mixed
  5.  cook the pasta following steps on the packet

 

tips: add some chilli flakes or balsamic vinegar if you want some extra ZiNg! Enjoy :) xx

kim wainscoat