Eye am always on the lookout for alternative recipes so that my family doesn’t have to miss out on some of their favorite foods. Eye pulled this particular recipe out of one of my favorite vegan cookbooks, written by Heather Bell and Jenny Engel, after they took a visit down the cobblestone streets of Sicily and stumbled upon this Italian masterpiece.
FOR THE PASTA:
Pinch Sea Salt – 1 (16oz) package spaghetti or bucatini – 2 tbsp. extra-virgin olive oil
FOR THE SAUCE:
2 tbsp. extra-virgin olive oil – 1 yellow onion, finely chopped
2 cloves, garlic, finely chopped – ½ cup raw almonds, chopped
½ tsp. sea salt – ½ tsp. red pepper flakes
1 (16oz) can tomato paste – 1 (28oz) can diced tomatoes, drained
2 tbsp. freshly squeezed lemon juice – ¼ cup red wine vinegar
¼ cup evaporated can sugar – 1 tbsp. fresh thyme, stemmed and coarsely chopped
FOR THE GARLIC OIL:
1/3 cup extra-virgin olive oil – 3 cloves garlic, thinly sliced
TIP: Bucatini, a thicker, hollow relative of spaghetti, works beautifully in this recipe so if you can find it, give it a try!
TO PREPARE THE PASTA: In a large pot, bring 2 quarts of water to a boil, add sea salt, and cook pasta as directed according to package. Drain pasta and coat with olive oil. Set aside.
TO PREPARE THE SAUCE: 1) Heat a high-walled pan over medium-low heat. Add oil, onion, and garlic and cook about 8 minutes, or until caramelized. Add almonds, sea salt, and red pepper flakes and cook 4 more minutes, or until almonds are toasted. 2) Add tomato paste, diced tomatoes, lemon juice, vinegar, and sugar and cook for 20 to 25 minutes, or until sauce is thickened, stirring frequently. Stir in thyme.
TO PREPARE THE GARLIC OIL: In a small saucepan over low-heat, cook oil and slices garlic for about 5 minutes, stirring occasionally, or until fragrant. To serve, spoon garlic oil into base of pasta serving dish. Add desired amount of pasta over oil and scoop generous helping of thick sauce over pasta. Serve warm.
TIP: To further enhance the flavor of the sauce, cook it over a flame for up to 40 minutes, stirring occasionally.
The purpose of pulling these vegan recipes from various cookbooks, is my way of helping those out that may not have the option to purchase literature, currently awaiting the delivery of one, or those simply looking for a quick fix for tonight’s dinner.
LOVE + LIGHT | RISHI OMKARA