Today Cristina prepared for us a vegan pasta recipe, inspired by Carlotta @cucinabotanica
The cherry tomatoes are the star of this vegan dish and are prepared in 3 different tasty ways.
350 gr spaghetti
100 gr yellow cherry tomatoes
209 gr red cherry tomatoes
Spicy extra virgin olive oil
First way CONFIT CHERRY TOMATOES
Preheat the oven at 200* c. Cut the cherry tomatoes in half and put them onto a large rimmed baking sheet. Add extra virgin olive oil, salt, oregano. Bake at 200° C until tomatoes are well cooked but not burnt (20 min).
Second way CHERRY TOMATOES CRACKER
Put 5 walnuts in a mixer together with 4 fresh cherry tomatoes. Blend it until creamy. Spread it (make a thin layer) on a baking paper and put it in a baking sheet. Bake at 200* C until crunchy. Let it cool down and put aside.
Third way CONFIT CHERRY TOMATOES SAUCE
Put 3/4 of the confit cherry tomatoes in a mixer together with some pasta cooking water and 1 spoon of a spicy extra virgin olive oil. Blend it until creamy.
Cook the pasta “al dente”, add the sauce and mix together. Add some confit tomatoes as decoration. Break the cracker in pieces and give this pasta dish the final crunchy touch.