Think of this sweet-and-sour pasta dish as puttanesca's vegan little sister. Packed with incredible savoury flavour in a matter of minutes. A total delight.
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Serves
4
Pine Nuts
Garlic
Parsley
Cherry Tomatoes
Spaghetti
Chilli Flakes
Raisin
Capers
Red Wine Vinegar
Salt
Olive Oil
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Serves
4
Pine Nuts
Garlic
Parsley
Cherry Tomatoes
Spaghetti
Chilli Flakes
Raisin
Capers
Red Wine Vinegar
Salt
Olive Oil
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Step 1.
Toast your pine nuts in a dry frying pan until golden. Set aside until later.
Step 2.
Slice your garlic and finely chop your parsley, including your stalks. Halve your cherry tomatoes.
Step 3.
Bring a large pot of water to a boil. Salt generously, then add your spaghetti. Cook until al dente.
Step 4.
Heat a sauté pan over a medium heat. Add a glug of olive oil, then tip in your sliced garlic, chilli flakes and parsley stalks. Fry over a gentle heat for a couple of mins until your garlic is fragrant, but not yet changing colour.
Step 5.
Add your cherry tomatoes to the pan and simmer for 3 mins, breaking up with the back of your spoon as you go.
Step 6.
Tip in your raisins, capers and red wine vinegar, then stir to combine.
Step 7.
Ladle some pasta water from the pot into your veg pan and let it bubble up.
Step 8.
Add your spaghetti and toss until evenly coated, adding more pasta water until you have a glossy emulsion which coats your pasta. Sprinkle in your parsley leaves and add your pine nuts back to the pan. Season with salt, then give it one last mix.
Step 9.
Serve and enjoy.
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