250 g rice spaghetti, from Rapunzel
20-25 cherry tomatoes, on the vine is nice but not necessary
salt and black pepper
red pesto, recipe below
1/2 cup pasta water, or just from the tap
Add plenty of water to a medium big pot and bring to boil. The rice spaghetti goes in and should boil for about 10-12 minutes. Drain the water from the spaghetti, but keep half a cup for the sauce.
Arrange the tomatoes on a baking pan and drizzle over some olive oil. Season with salt and black pepper. Roast on 200 °C for 15-20 minutes.
Whilst the spaghetti is boiling and the tomatoes in the oven make the red pesto. You can also do it long before if that’s more convenient.
1 jar sundried tomatoes (both tomatoes and oil 285 g, there of tomatoes 145 g)
1/4 cup water
1/4 cup pumpkin seeds, from Rapunzel
30 g fresh basil
2-3 garlic cloves
1/2 tsp chilli flakes, from Kryddhusid
salt and black pepper
Peel the garlic and cut coarsely. Add everything to a food processor or a blender and blend into the consistency you prefer. Some like it chunky, others smooth. My preference is somewhere in between.
Scoop half of the pesto into a jar and add the other half into a big sauce pan. The jar goes into the fridge for later. It’s nice as a bread spread, pizza topping or as a nice flavour for boiled rice.
Add 1/2 cup of the pasta water, or just water, to the pesto in the sauce pan and heat. When it’s at boiling point add the spaghetti and carefully move it around until it’s covered in this nice pasta sauce.
Plate and arrange a few roasted tomatoes on top. Vegan parmesan is a nice addition and I used basil as a garnish.
You can of course use any pasta for this dish, but I like the rice spaghetti from Raspunzel, cause its flavour and texture is pretty similar to the classical spaghetti.
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