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Puttanesca Pasta with nutritional yeast & fresh herbs

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Prep Time 30 minutes
Cook Time 35 minutes
Servings 2
Calories 116 kcal

Ingredients
  

  • 200 g Tagliatelle Pasta
  • 160 g Baby Tomatoes rinse
  • 1 Onion peel & roughly dice
  • 1 Garlic Clove peel & grate
  • 20 ml NOMU Italian Rub
  • 20 ml Tomato Paste
  • 40 ml *White Wine
  • 10 g Mixed Herbs (5g Fresh Oregano & 5g
  • Fresh Basil)
  • 200 ml Tomato Passata
  • 20 g Capers drain & roughly chop
  • 60 g Pitted Kalamata Olives drain & cut in half
  • 40 ml Nutritional Yeast
  • Salt & Pepper
  • Oil cooking, olive or coconut
  • Water
  • Sugar/Sweetener/Honey

Instructions
 

  • PASTA Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
  • CHARRED TOMS Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered,
  • 6-8 minutes (shifting occasionally). Remove from the pan and season.
  • PUTTANESCA SAUCE Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until lightly golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the, tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
  • PREP Rince, pick and roughly chop the mixed herbs. Set aside.
  • ALL TOGETHER When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Simmer until slightly reduced, 8-10 minutes. Stir through the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
  • DINNER IS READY Make a bed of the loaded pasta, sprinkle over the nutritional yeast, and garnish with the remaining herbs. Well done!