Vegan Rigatoni with Saffron, Capers and Tomatoes

lazycatkitchen.com

Starla

Whole foods plant based/vegan mom of 2.

subheading: SAFFRON AND CAPER TOMATO SAUCE:

2 tbsp / 30 ml olive oil

1 small red onion, finely diced

3 garlic cloves, finely diced

½ to 1 tsp sambal oelek (or hot chilli flakes, adjust to taste)

1 tbsp tomato paste

6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes

1 to 2 small pinches of saffron

2 to 3 tsp brown sugar or maple syrup

½ tsp sea salt (go easy as capers also add saltiness!)

2 heaped tbsp capers, chopped coarsely

black pepper, to taste

subheading: REMAINING INGREDIENTS:

handful pine nuts or walnuts, toasted

nutritional yeast

fresh parsley or basil, to garnish

320 g / 11 oz rigatoni pasta (gluten-free for GF version)

Note: Ingredients may have been altered from the original.

Directions at lazycatkitchen.com

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