- 70g (2.5oz) sun-dried tomatoes in oil, drained
- 3 garlic cloves
- 2 bird's eye chillies, ends trimmed
- 2 tsp smoked paprika
- 1 tbsp red wine vinegar
- 2 tbsp miso paste, see notes
- 1 handful of fresh basil
- olive oil
- 2 x 400g (14.1oz) tins of whole tomatoes
- 320g (11.3oz) pasta, we use mafaldine
- vegan parmesan, optional
- Chickpea Fusilli
- Vegan cheese
- Add the sun-dried tomatoes along with 2 tablespoons of oil from their jar to a small blender. Next peel one of the garlic cloves and add it to the blender followed by the chillies, smoked paprika, red wine vinegar and miso paste. Blend until smooth - this is your ‘Nduja paste - then leave to one side.
- Remove the basil leaves from their stalks, then finely chop the stalks and put the leaves to one side. Peel and finely chop the two remaining garlic cloves.
- Drizzle some olive oil in a hot pan on a medium heat. Add the basil stalks and garlic. Fry for 1-2 minutes or until the garlic begins to brown.
- Add the tinned tomatoes and ‘Nduja paste, then lower the heat and simmer for 20-30 minutes or until the sauce has thickened. Leave the tomatoes to break down by their own into the sauce, which will improve the flavour.
- When the sauce is nearly ready, cook the pasta until al dente in salted boiling water.
- Slice the basil leaves, then add them to the sauce, season to taste with salt and use a spoon to break up any tomatoes which haven't broken down. Then drain the pasta directly into the sauce and stir to combine while adding splashes of pasta water to help loosen the sauce.
- Bake with a bit of grated vegan cheese on top until golden
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