The secret of this quite simple pasta sauce is not only the cherry tomatoes (that, yes, make the difference), but also the sun dried tomatoes, that give plenty of extra flavour. I also happened to have some red onion in the fridge, so instead of normal white onion, I used the red one.
All the other ingredients I had already as well. (Vegan chorizo in the freezer) The good part about this kind of food is that sometimes you might have all the ingredients already in your kitchen without really planning it. And that is why this pasta sauce makes it an excellent quarantine food too!
I used canned mushrooms just this once, that I also happened to have lying around, but if I could choose, I would advice to use the fresh mushrooms. In an emergency situation, canned mushrooms work just fine.
Here comes the recipe!
CHERRY TOMATO PASTA SAUCE (3-4 servings)
2 cups cherry tomatoes
1/2-1 red onion
3-4 cloves garlic
1 cup sun dried tomatoes
8-10 fresh mushrooms
150g vegan chorizo
350g tomato sauce
olive oil
2 tbsp balsamic vinegar
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp fine herbs
1 tsp salt
+spaghetti (or other type of pasta)
1. Slice 1 cup of the cherry tomatoes in half with a knife (leave the other half for later). Chop the red onion, garlic, sun dried tomatoes and mushrooms into small cubes.
2. Heat oil in a pan and add all the chopped ingredients. Add the balsamic vinegar. Cook with medium heat for some 10-15 minutes under lid.
3. Add the vegan chorizo, all the spices and the tomato sauce. Cook for 10-15 minutes more in medium heat under lid.
4. Prepare the pasta with salt water, and once it's ready, pour out the water and add some olive oil.
5. Serve the pasta on plates, add the sauce and some fresh cherry tomatoes on top.
Did you try this recipe? Leave a comment and tell me how it turned out for you :)
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