Cherry tomato, EVOO, and parsley pasta
Quick and quality, this dish uses fresh tomatoes, parsley, Northern Pasta Co's British-grown spelt and wheat semolina casarecce and plenty of Citizens of Soil EVOO for a dinner in 15 minutes or a perfect prep-ahead lunch.
Whether you’re returning to the classroom or not, September is the perfect antidote to summer madness and a chance to get back to your routine.
We’ve teamed up with Northern Pasta Co. for a deliciously speedy solution. This recipe from Kali Jago is a quick and easy dish, but the beautiful ingredients means it comes together to create something wonderful. "Don’t be tempted to skimp on the olive oil", says Kali, this ingredient melds with the juice from the tomatoes and pasta water to create one luscious sauce that clings to the pasta but still feels juicy.
Top liberally with parsley, and add in some fresh tofu for a creamy, protein-packed addition, for a dish that hits all the right spots.
Here's the method
Feeds 4
- Bring a large pot of salted water to the boil and cook the pasta until al dente, reserving about 1 cup of the cooking water.
- Tear the tofu into rough chunks and toss with 2 tbsp olive oil, a pinch of salt, and the zest and juice of the lemon. Set aside to marinate.
- Heat the remaining olive oil in a wide pan over medium heat. Add the garlic and cook for 2 minutes until golden. Add the cherry tomatoes, turn the heat up to medium-high and cook for 5 minutes, then gently squash with the back of a spoon to release their juices.
- Stir in the marinated tofu, parsley, chilli flakes, nutritional yeast and pasta, along with about 1 cup of the reserved pasta water.
- Taste and adjust seasoning; you may need the full teaspoon of salt depending on how well-seasoned your pasta water is.
- Cook for a few minutes so the sauce comes together, it should be silky and luscious, clinging to the pasta with a little juice.
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Turn off the heat and finish with pine nuts and a drizzle of extra virgin olive oil, then serve.
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