Sun Dried Tomato Basil and Balsamic Bucatini

 

Serves: 4

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This recipe is brought to you by Rebecca Hincke, author of The Vegan Pasta Cookbook

BY REBECCA HINCKE  https://plantbasednews.org

8TH MAY 2024

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If you can't find bucatini opt for spaghetti, linguine, fettucine, or other long pastas that will work with this recipe.

 

 

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Ingredients

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• 238 grams dried bucatini

• 3 tbsp extra virgin olive oil

• 1 medium red onion diced

• 3 large cloves garlic minced

• 297 grams cherry or grape tomatoes quartered or diced

• 99 grams sun-dried tomatoes in oil drained and chopped

• 3 tbsp balsamic vinegar

• 2½ cups baby spinach chopped

• 1 bunch of fresh basil chopped

• Salt to taste

• Pepper to taste

• 240 ml pasta cooking water (as needed)

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To serve

• Fresh basil

• Pepper to taste

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Method

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1. Put the pasta on to cook in a pot of boiling, salted water.
    

2. In a large nonstick frying pan, heat the olive oil over medium-low heat and sauté the onion for 2 to 3 minutes, until softened and translucent.
    

3. Add the garlic and fry for another minute before adding the cherry tomatoes, sun-dried tomatoes, and vinegar. Cook for 10 to 12 minutes, until the tomatoes have softened and start becoming jammy.
    

4. Add the spinach and basil, and stir into the sauce until the leaves have wilted. If the sauce is getting too sticky, you can add 1 or 2 tablespoons of pasta cooking water to help loosen it a little.
    

5. Season with salt and pepper.
    

6. When the pasta is cooked to al dente, drain and reserve 1 cup (240 ml) of pasta cooking water.
    

7. Add the pasta to the sauce and stir together to completely coat the bucatini. Use the reserved pasta cooking water as needed to loosen the sauce to your liking.
    

8. Garnish with basil and pepper.