Sun-dried Tomato Olive Oil Pasta
Easy Vegetarian Pasta Recipe with a Gourmet Feel
Garlic olive oil pasta is a savory blend of olive oil infused with garlic, onions, sun-dried tomatoes, and roasted red peppers.
Vegetarian Pasta can be Gourmet
Pasta is an everyday kind of food, but with a little effort it can really shine. Omitting the typical tomato sauce in favour of oven-roasted peppers and tomatoes adds depth and flavour. Dried red pepper flakes add a hint of spice without being overpowering. The spices help open the sinuses to allow the full flavour of this dish to be enjoyed.
If you put the water on for pasta first, steal some hot water before it boils to soak the soy chunks. Soy chunks are made from TSP (textured soy protein) molded into more meat-like shapes. They come in tiny chunks/slices, which are best for this recipe; or large slices that are best for fajitas and dishes requiring bigger pieces. This pasta can also be enjoyed without TSP.
Serve with freshly baked garlic toast, vegetarian caesar salad, or a fresh spinach-citrus salad.
Garlic Olive Oil Pasta Recipe
Makes 4 small servings.
Ingredients:
Sauce:
- 3 tbsp. olive oil
- 2 large cooking onions OR 1 large cooking onion and 1 red onion
- 3 large cloves garlic
- 1/2 cup sliced roasted red peppers
- 1/4 cup julienned sundried tomatoes in oil
- paprika, to taste
- dried red pepper flakes, to taste
- salt and pepper, to taste
Soy chunks:
- 1/2 cup dried (dehydrated) soy chunks (see note, above)
- hot water, to cover
- 1 tbsp. Italian or roasted red pepper salad dressing
Pasta:
- 4 servings spaghetti or liguine pasta, about 2.5 ounces each OR 1, 10 ounce box whole wheat pasta
- 1 tbsp. chopped fresh basil, optional
- Fresh grated asiago cheese, optional, to taste
Directions:
Soy chunks:
- In a large measuring cup or heat-proof bowl, add hot water to cover soy chunks.
- Add salad dressing, a pinch of salt, and a dash of pepper.
- Allow to sit and absorb marinade while onions cook.
Sauce:
- Heat 2 tbsp. oil in a medium skillet over low heat.
- Chop onions and add to skillet, stirring well to coat. Add optional paprika.
- Allow onions to cook over low heat for 20 minutes, to soften and carmelize.
- Press or mince garlic and add to pan, stirring well.
- Add roasted red pepper slices, julienned sundried tomatoes, spicy red pepper flakes and remaining 1 tbsp. olive oil. Stir gently and allow to heat through.
- Drain the water/marinade from soy chunks and add them to the skillet, stirring gently.
Pasta:
- Cook pasta until al dente. Drain and divide between four shallow bowls.
- Top with the olive oil/onion/soy mixture.
- Top with fresh basil leaves and fresh grated asiago cheese, if desired, and salt and pepper to taste.
This tasty pasta recipe comes from Mike Davies, an omnivorous cook with innovative vegetarian ideas.
