This is a quick and simple dish to put together, and is delicious eaten just on it's own with a few basil leaves and some grated vegan parmesan.
I love the taste of tomatoes and the cherry tomato flavour really intensifies when they are sautéed in this dish. The addition of garlic, a splash of white wine and a few basil leaves is all you need to complement that wonderful flavour.
Serves 4
400g cherry tomatoes
Small red onion
2 cloves of garlic
1 tablespoons of chilli oil
1 tablespoon of olive oil
50ml dry white wine
Handful of basil leaves
300g spaghetti
Parmesan to serve
- Peel and finely dice the red onion.
- Heat the oil in a lidded sauté pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the cherry tomatoes to the pan, stir and then cover with a lid.
- Cook the pasta according to the packet instructions.
- 4-5 minutes after adding the tomatoes to the pan, remove the lid and press them down with the back of a wooden spoon. Return the lid.
- Repeat step 6 after another 4-5 minutes.
- After another couple of minutes, add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Add the white wine and season well with salt and black pepper. Return the lid.
- Drain the spaghetti and add it the tomatoes along with a handful of torn basil leaves. Mix to combine (I use pasta tongs and a large spoon).
- Serve with extra basil and parmesan.
