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Rigatoni with saffron tomato sauce by @lazycatkitchen
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???FOLLOW @ChubbyVeganGirls for more vegan recipes!???
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Saffron and caper tomato sauce:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 garlic cloves, finely diced
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)
1 tbsp tomato paste
6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes
1-2 small pinches of saffron
2-3 tsp brown sugar or maple syrup
½ tsp sea salt (go easy as capers also add saltiness!)
2 heaped tbsp capers, chopped coarsely
black pepper, to taste
Remaining ingredients:
handful pine nuts or walnuts, toasted
nutritional yeast
fresh parsley or basil, to garnish
320 g / 11 oz rigatoni pasta (gluten-free for GF version)
Heat up olive oil in a large frying pan.
Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent.
Add in chopped garlic and fry off for a minute or two until soft and fragrant.
Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste.
Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water.
About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente.
Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper.
Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast.
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