About the Recipe
Tomato pasta? Yawn, right? Not this one! Say goodbye to boring bowls of red sauce and hello to your new go-to for midweek magic. This rigatoni dish is all about levels: sundried tomato paste for a punchy, rich base and a dreamy brown butter caper drizzle that’ll make you wonder why you didn’t try this sooner. It might be a simple dish but it’s packed with flavour. Trust me, your taste buds are in for a treat!
Ingredients
250g rigatoni pasta (penne pasta is a good alternative)
1 brown onion, diced
2 garlic cloves, minced
2 teaspoons dried rosemary
2 tablespoons sundried tomato paste
2 400g tins plum tomatoes
1 tablespoon white miso paste
1 tablespoon agave syrup
Salt
Olive oil for frying
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FOR THE BROWN CAPER BUTTER
3 tablespoons capers
75g plant-based butter
Preparation
Bring a saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions.
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Heat a tablespoon of oil in a large saucepan. Add the diced onion. Lower the heat and gently sweat for about 5 minutes until soft and sweet.
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Add the garlic, rosemary and tomato paste. Gently mix together and fry for another minute.
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Add the tinned tomatoes and simmer on low for about 15 minutes, stirring occasionally. As they soften, gently break apart the tomatoes with the back of a wooden spoon.
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Add a knob of the butter to a small frying pan. Brown the capers over a medium-low heat until they open up like tiny flowers. Place the capers in a small bowl and set aside. Add the rest of the butter to the pan. Simmer on low until nutty and light brown in colour. Turn off the heat, add the capers back to the butter and set aside.
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Take your tomatoes off the heat. Stir through the miso and agave syrup. Give the sauce a taste and if needed, add a little more salt.
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Drain the pasta and add to the tomato sauce. Gently mix so all the pasta is well coated with your sauce.
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Plate up the pasta and drizzle the caper butter on top. Serve with vegesan sprinkles (it’s a super easy and oh-so-tasty plant-based alternative to parmesan).
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FOR THE VEGESAN
100g unsalted cashews
1.5 tablespoons nutritional yeast
1 teaspoon onion powder
¼ teaspoon salt
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Simply mix all the ingredients in a food processor and blitz to a fine parmesan-like crumb. Store any leftovers in an airtight container in the fridge. Sprinkle on everything from pizza and pasta to popcorn.
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