Simple but incredible - roasted canned tomatoes with butter, garlic, and white balsamic vinegar makes a rich pasta sauce with minimal effort.
Recommended additions for protein: Vegan meat balls/tempeh, roasted chickpeas, adding beans etc.
Ingredients
- 400 g pasta
- 800 g canned whole tomatoes
- 5 garlic cloves, whole and peeled
- 2 tbsp white balsamic vinegar
- 50 g butter, cubed (use vegan for plant-based)
- salt and pepper
- good olive oil
- (optional) 1 can of large white beans or chickpeas, add these after the sauce is done.
To serve
- parmesan (or plant-based alternative)
Instructions
Preheat: Heat oven to 220°C.
Prep sauce: Pour tomatoes into an oven-safe dish. Crush with your hands or a spoon.
Add flavor: Place whole garlic cloves in the sauce. Drizzle with white balsamic vinegar and scatter butter cubes on top. Season with salt and pepper.
Roast: Bake for 30 minutes.
Mix: Remove from oven and stir everything together well. Taste and adjust seasoning.
Cook pasta: Boil pasta al dente. Toss with the roasted sauce.
Serve: Top with parmesan and a generous drizzle of good olive oil.
Notes
White balsamic: Milder and sweeter than regular balsamic. If you only have dark balsamic, use a bit less.
Vegan: Use vegan butter and skip or swap the parmesan.
Source: Sofia Wood