The tastiest homemade passata

You’ll never buy shop-bought again!

Prep | less than 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 30 minute meal

INGREDIENTS

Perfect homemade passata

2tbsp extra virgin olive oil

2 punnets of salad tomatoes, rough-chopped (around 12 tomatoes)

1/2 punnet of on-the-vine cherry tomatoes, rough-chopped (around 12 tomatoes)

Fistful of basil, finely-chop the leaves and bash the stalks

20g pitted green olives in oil (around 8 olives), rough-chopped

190ml vegetable stock

1tbsp red wine vinegar

Salt and freshly ground black pepper

Serve with, Vegan Penne Cacio e Pepe

250g gluten-free penne

2tbsp pasta water

1tbsp extra virgin olive oil

35g vegan hard cheese, grated

Salt and freshly ground black pepper

METHOD

Add 1tbsp of olive oil to a large frying pan and heat on med-high. Add all the tomatoes and fry for 5 minutes with the lid on. Once tender squash in the pan with a potato masher. Add the veg stock, vinegar, olives, half the basil along with the stalks (remove them before serving), season and give it a good stir. Cook for 20 mins on a low heat with the pan lid on. Before serving remove the stalks and add a swirl of olive oil

While the passata cooks, make the Vegan Penne Cacio e Pepe

Cook the Penne according to instructions (around 10 mins)

When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cheese and seasoning. Heat on low until the cheese has melted and is well combined

Add the penne to serving dishes and top with the passata and a sprinkle of freshly chopped basil. Absolutely delicious! Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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