Delicious vegetarian recipe for pasta with tomato sauce. The dish has plenty of depth, and you won't miss the meat.
Recipe for pasta pomodoro (pasta with tomato sauce)
Delicious vegetarian recipe for pasta with tomato sauce. This dish has plenty of depth, and you won’t miss the meat.
This is not a genuine and authentic version. I prefer to use various kinds of vegetables/root vegetables in my tomato sauce, but it certainly doesn’t make it any worse (in my opinion).
Additionally, I blend the sauce, making it easier for the kids to eat everything.
Servings: servings
Pasta pomodoro (pasta with tomato sauce)
Delicious vegetarian recipe for pasta with tomato sauce. The dish has plenty of depth, and you won't miss the meat.
Equipment
- Oven
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Ovenproof dish
- Immersion Hand Blender (Option 1)
- Blender (Option 2)
- Pot
Ingredients
- 500 gram Pasta preferably fettuccine - but spaghetti and linguine can also be used
- Salt
Tomato Sauce
- 400 gram Tomato approximate quantity
- 2 pcs. Celery Stalks
- 150 gram Carrots approximate quantity
- 2 pcs. Bell Pepper
- 2 cloves Garlic
- 2 pcs. Onion
- 15 gram Tomato Puree
- 10 pcs. Peppercorns
- 54 gram Olive Oil
- Salt and Pepper
- 4.2 gram Sugar
- 5 gram Lemon Juice
- 2.5 gram Balsamic Vinegar can be replaced by other vinegars
- Spices dried chili, smoked paprika, cayenne pepper, and onion powder
- Anchovy Fillets can be omitted and replaced with more salt
- Basil Leaves
Instructions
Sauce
- I prefer to cook my vegetables in the oven, but you can certainly do it on the stovetop.
- Peel the garlic, onions, carrots, and celery. Cut the tops off the peppers and tomatoes.
- Cut everything into large pieces and place it in an ovenproof dish along with the peppercorns.
- Just put the garlic in with the skin on.
- Add tomato paste on top and drizzle olive oil over everything.
- Put it in the oven at 225 degrees Celsius (437 degrees Fahrenheit), convection.
- Bake it for about 30 minutes, stirring every 10 minutes.
- All ingredients should become soft and it can take on a little color.
- The sauce can now be mashed with a fork, wooden spoon, or potato masher, or blended. You can use a hand blender or a regular blender.
- Place it in a pot and add salt, pepper, lemon juice, sugar, and balsamic vinegar. Adjust seasoning again. I like to add some warm spices like chili, smoked paprika, cayenne pepper, and onion powder.
- I typically use a couple of chopped anchovy fillets in my seasoning, but they can easily be replaced with more salt.
- The above can become a delicious tomato soup if you dilute it with, for example, vegetable stock, water, or passata (chopped tomatoes).
Pasta
- Cook the pasta in plenty of (rapidly boiling) water with lots of salt.
- Cook it for only half the time stated on the package.
- Take the pasta out of the water and place it in the pot/frying pan with the tomato sauce and finish cooking it there.
- It's important to bring some of the cooking water along, as the starch in the water helps to thicken the sauce. You can achieve this by transferring the pasta directly from the pot to the sauce without straining it first.
- Use a broad pasta (e.g., fettuccine) for the dish, as it better catches the sauce compared to spaghetti. My wife made homemade pasta for the recipe, so it was cooked for 2 minutes in water and 2 minutes in the sauce.
Serving
- Serve everything with basil leaves.
- Bon appétit.