Ingredients
MAIN INGREDIENTS
16 oz or 500g whole-grain linguine
5 cups or 700g ripe plum or cherry tomatoes
1 medium red onion
6 cloves garlic
1 cup fresh basil
1 tbsp balsamic glaze
SPICES
dried oregano
fresh cracked pepper
sea or kosher salt
OPTIONAL AD-INS
1 15oz or 400g can of white beans
1 cup pitted kalamata olives
Directions
1
Fill a large pot about ¾ full with water (salt if desired). Place the pot over high heat and bring to a boil.
2
As the water is warming, begin heating the skillet and prep the other veggies. Start by slicing the onion into strips (julienne strips). Add them with a pinch of salt to the skillet so that they start to sweat out.
3
Peel the garlic: To easily peel the garlic, you can place it beneath a flat knife and give it a firm whack with the heel of your hand. Then cut off the stem and the rest of the peel should fall away.
4
You can either chop or use a Microplane to mince the garlic. (I like to do both: 4 chopped cloves and two minced. The diced garlic will stay firmer and add more bite, while the Microplaned garlic will release more aroma, natural oils, and a sweeter flavor.)
5
There are fancier ways to chop garlic, but I usually just cut the clove in half, slice into thin strips, and then chop the strips into little cubes. I like my garlic chunky in this dish, but feel free to do a finer mince if you prefer.
6
Once the onions are almost done sweating (aka with they are starting to brown) I add both types of garlic, stirring and keeping a close eye so it doesn't burn. (Deglaze with a small amount of pasta water if needed.)
7
Around this time, the water will probably come to a boil. Add the pasta (I used whole-grain linguine, but choose whichever kind you like). Do not break your pasta! Seriously. Add it whole to the pot and then use tongs to fold it down after the bottom softens. Be sure to give your pasta a few stirs now and then so it doesn't stick. You should also turn the heat down just a tad so that the water doesn't boil over.
8
At this point, you can also add ¼ cup of pasta water to the onions and garlic to deglaze the skillet. Stir the onions and garlic, add additional spices (oregano, optional salt, and fresh cracked pepper), and then add the whole tomatoes along with another ¼ cup water.
9
The tomatoes will take a few minutes to soften up. Then use a potato masher to lightly smash the tomatoes, just enough to open them up to release their juices into the liquid. Add the balsamic glaze and half of your basil (torn or chopped) and stir to combine. This will create a light pasta sauce.
10
When your pasta is al dente (Italian for "to the teeth," aka it still has a little bite), reserve a ½ cup of the pasta water. Then drain, rinse, and return the pasta to the pot. Add a few tablespoons of pasta water back to the pasta to keep it from sticking, then gently fold the tomato sauce into the pasta. (The additional reserved pasta water is just in case your sauce has thickened too much.)
11
Finally, plate your pasta and garnish with the rest of the basil and another drizzle of balsamic glaze. Other optional garnishes include red pepper flakes, nutritional yeast, or vegan parmesan. Serve and enjoy right away!
12
Fill a large pot ¾ full with water (with an optional pinch of salt). Place over high heat and bring to a boil. Add your pasta of choice to the pot, turn down heat just a little to avoid overspill. Cook to al dente, according to package instructions (it can vary depending on the type of pasta). Set a timer so that you don't overcook the pasta.
13
While the water is starting to heat up, begin heating a heavy-bottom, nonstick pan. Peel and slice a medium-sized onion into strips. Add them with a pinch of salt to the skillet so that they start to sweat out.
14
Peel 6 cloves of garlic. I like to roughly chop 4 of the cloves and use a Microplane to grate 2 of the cloves. You could also use a garlic press.
15
When the onions are translucent, turn the heat down to medium and add to the garlic to the skillet. Stir to combine. Keep a close eye on the garlic so that it doesn't burn. Let the garlic sear for 1 or 2 minutes and then add ¼ cup of the hot pasta water to the skillet.
16
Wash the tomatoes and add to the skillet whole. Add an additional ¼ cup water to the skillet. Let the tomatoes soften up (3 to 4 minutes). Use a tomato masher to gently press the tomatoes so that they "pop" and release thier juices into the sauce.
17
Season your tomato sauce with pantry spices. (I recommend 1 tbsp dried oregano, ½ teaspoon salt (optional), and fresh cracked pepper.) Tear or chop half of your basil leaves and add to the sauce. Add the balsamic glaze. Simmer 2 to 3 minutes longer and then remove from heat.
18
When your pasta is al dente, set aside ¼ cup of the pasta water (you might not need it all). Remove the pasta from heat and strain the water. Add the pasta back to the pot with a few tablespoons of the hot water (to keep it from sticking).
19
Taste your tomato sauce and adjust the seasonings if necessary. You can also add more of the hot pasta water to the sauce if needed.
20
Add the tomato sauce to the pasta and use tongs to gently combine. Garnish with the rest of the basil (whole, torn, or ribboned) and another drizzle of balsamic glaze. Other garnish options include chili flakes, vegan parmesan, or nutritional yeast.
21
Serve and enjoy right away.
Notes
If you want to bump up the protein, I sometimes add white beans. Choose your favorite, rinse, drain, and add after you smash the tomatoes.
For an even more flavorful kick, you could also add a handful of pitted kalamata olives.
This dish works best with ripe tomatoes, so if you're cooking this out of season, canned or jarred cherry tomatoes might be a better option.
I used whole wheat linguine, but feel free to use whatever you have on hand. Spaghetti, Penne, and Bow Tie are all great options.
This could also work as a make-ahead pasta salad to eat cold for lunch. In that case, I would use a shorter, sturdier pasta like bow tie or penne.