Pasta is one of my favorite foods in the whole word. It’s comfort food and really easy to make, so I make pasta at least once every week. Alberto and I ate at an Italian restaurant a few weeks ago and there weren’t so many vegan alternatives, but we ordered spaghetti all’arrabiata and a pizza with no cheese and lots of veggies, the food was amazing! I haven’t eaten this pasta in a really long time and I knew I needed to make it at home and here it is the recipe for you guys, you need to try it, it’s so simple, but tastes like heaven.
- We used buckwheat pasta, but you can use any other type.
- Feel free to use any other dried or fresh herb instead of the oregano.
- The dried tomatoes and the tomato paste are optional ingredients.
- If you use fresh tomatoes and the sauce is too thick, add some water.
- 7 oz pasta of your choice (200 g)
- 2 tbsp extra virgin olive oil
- 2 cloves of garlic (minced)
- ½ tsp cayenne powder
- 12 rehydrated dried tomatoes
- 1 tbsp dried oregano
- 1 28-ounce can chopped tomatoes (800 g)
- 2 tbsp tomato paste
- ¼ tsp sea salt
- Vegan Parmesan cheese and chopped fresh parsley for garnish (optional)
- Cook pasta according to package directions.
- Heat the oil in a skillet and add the cayenne powder, garlic, dried tomatoes and oregano. Cook until the garlic starts to brown. You can use store-bought rehydrated dried tomatoes or you can rehydrate them leaving them in a bowl with some warm water until they’re soft.
- Add the chopped tomatoes, tomato paste and sea salt. Cook for about 5 to 10 minutes or until the sauce starts to thicken.
- Add the cooked pasta to the sauce and stir.
- Serve with some vegan Parmesan cheese and some chopped fresh parsley on top (optional).
- Serving Size: 1/4 of the recipe
- Calories: 308
- Sugar: 9.4g
- Sodium: 261mg
- Fat: 8.7g
- Saturated Fat: 1.1g
- Carbohydrates: 49.9g
- Fiber: 9.3g
- Protein: 11.1g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!