Penne with Sun-Dried & Cherry Tomatoes

I have it on good authority (by my vegan sis) that September is Vegan MOFO (month of food) so I am going to try my very hardest to rustle up a few more vegan delights than usual and cover dishes lovingly prepared by my sister too!

Ingredients:

Handful of sun-dried tomatoes
200g of cherry tomatoes
Small onion finely chopped
1 clove of garlic
Basil
Pinch of chilli flakes or finely chopped chilli.
250g Gluten free penne (or any)

Method:

Prepare the sun-dried tomatoes by filling a bowl with tepid water and a tablespoon of apple cider vineger. Firstly give the sun-dried tomatoes a good rise then allow them to soak in the water/vinegar mixture for about 5 minutes. Rinse with fresh water then pat dry using a tea-towel (paper towels will stick!)

Chop the sun-dried tomatoes up finely and wash and chop into quarters the cherry tomatoes.

Sauté the onions, garlic and chopped chilli (if using fresh) until onions are translucent then add the sun-dried tomatoes. Stir fry for a few minutes.

Add the chilli flakes at this point and the cherry tomatoes and simmer for 10minutes or until the cherry tomatoes have softened.

Add a few basil leaves and take off the heat and cover until pasta is ready.

Cook the pasta and when ready strain and add to the tomato sauce.

N.B. DO NOT add salt in the water for the pasta at all! Sun-dried tomatoes are salty enough. Taste as you go along and only add if necessary.

Enjoy!! 

Liked It? Tried It? Tweaked It? Let me know!
#VeganVertigo

#VeganMOFO2014

Comments

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