The first time we made this dish from Sarah Kramer’s La Dolce Vegan, I followed the recipe to the letter. And it was GOOD. As we noshed, we thought that maybe it was missing a little something, though, and decided that the next time around we’d toss the pasta in a dressing to make this dish really pop. This week, Kit Kat gave it a go using fresh basil and cherry tomatoes from the local Growers’ Market.
The recipe suggested using mozzarella-style Vegan Rella but this cookbook came out before Daiya was introduced to the world (thank you, Vegan cheese gods!), so it was a no-brainer to use that instead. We did like the addition of a tangy dressing but think next time we’ll remember to just toss the pasta and not the whole finished dish. 😛 So, we’re thinking the third time is going to be a charm but we don’t have any complaints about the first two.
Roasted Cherry Tomato Pasta
26-28 cherry tomatoes, halved
1 tbsp olive oil
2 slices bread, roughly chopped
1/4 cup vegan cheese grated
3 tbsp olive oil
2 garlic cloves
1/2 tsp salt
1/2 tsp ground black pepper
dry pasta, enough for 2 people
1/4 cup fresh basil, tightly packed and roughly chopped
Preheat the oven to 400 degrees F. Toss the sliced tomatoes in oil and place in an 8×8 inch pan. In a food processor, blend the bread, cheese, oil, garlic, salt, and pepper. Sprinkle the breadcrumb mixture evenly over the tomatoes and bake for 20 minutes. While tomatoes are in the oven, boil pasta in a large pot of salted water. Drain noodles and return to the pot. Add the cooked tomatoes and basil to the noodles and toss together well. Serve immediately.
This was a nice summer dish and pretty quick to put together, too. With the summer starting to wind down, we’ll be back in the kitchen more often (we got really lazy!) and look forward to the soups and hot dishes that autumn and winter command. I also just got the 10th Anniversary Edition of The Ultimate Uncheese Cookbook yesterday at the recommendation of my pal over at I Eat Trees and my tummy started to rumble just leafing through the pages. More to come from there SOON!
Until then, meow.