As much as I’d like to cook, most of the time I prefer to throw in just a few ingredients and spend no more than 20 mins near the stove.
That happened with this pappardelle tomato and carrot dish.
It’s made with my preserved Tomato Sauce as well as the tomato+carrot preserved paste - which comes in SO handy and it’s basically reduced tomato juice with shredded carrot.
Spice it up with some chilli, green spring onion, oregano, garlic and black pepper and serve with a glass of sweet white wine. like I did. in the middle of the day. on a Monday.
Also, you can add so many extra flavours to this basic dish: try with smoked tofu, capers, olives or artichoke hearts. Or even anchovy or parmigiano-reggiano if you're not a vegan.
Sweet tomato & Carrot Parpadelle
Vegan, Nut-free, Plant-based
Makes 3 portions
Total time: 25 mins.
1/2 white onion, chopped
2-3 minced garlic cloves
2-3 handfuls of dried parpadelle
1 shredded carrot
3 spring onions
3 cups tomato juice
1/4 tsp chili
1/2 tsp dried oregano
1/2 tsp dried basil
black pepper and sea salt
2-3 tbsp EVOO
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a medium saucepan, sweat onion and carrot with 1 tbsp extra virgin olive oil.
Add tomato juice and salt and boil on a medium heat 10 minutes, until slightly reduced. At this point, you can also add any extras you want: capers, olives, artichokes or anything you'd like. If you'd like to add smoked tofu, wait until the end.
Add minced garlic and condiments and taste for salt. Add more if needed.
Add the drined pasta and chopped spring onions and stir well.
Finish with a generous drizzle of EVOO.