Pasta Con Tomate

A fresh summery pasta salad version of a Spanish classic

10 minutes prep

20 minutes cook

Serves 2

Mia Jacobs

Ingredients

No cook tomato sauce:

2good quality large (beef) tomatoes

200gpasta, long or short

1.5 tbspgood quality extra virgin olive oil

1 (optional)small garlic clove, grated

a generous pinchflakey salt

to tastefreshly cracked black pepper

a dashred wine or sherry vinegar

Garlicky breadcrumbs:

30gpanko breadcrumbs

1 tbspextra virgin olive oil

2garlic cloves, kept whole

Dressed tomatoes

1-2medium tomatoes, any colour

50mljuice from grated tomatoes

1 tspdijon mustard

1 tspred wine or sherry vinegar

to tastesalt and freshly cracked pepper

1 tspsweetener of choice

To serve:

200cooked pasta

1vegan burrata

a handfulfresh parsley

This pan con tomate inspired pasta will have you feeling like you’re in the streets of Spain without having to leave your house. It’s fresh and it’s fruity and so easy, just make sure you get your hands on some seriously good quality tomatoes, season them up, add some pasta and top with vegan burrata, more tomatoes, some garlicky breadcrumbs, plenty of good quality olive oil and parsley to garnish.

Method

Grate the beef tomatoes into a sieve placed over a bowl, season the pulp with salt then leave to drain excess liquid. Set the liquid to one side then place the tomato pulp into a bowl, and combine with the rest of the ingredients. Season to taste and set to one side.

Cook the pasta in generously salted water until al dente.

Whilst the pasta cooks, prepare the breadcrumbs. Heat the extra virgin olive oil and whole garlic cloves in a pan over a medium heat then add the panko breadcrumbs and a pinch of salt. Stir the breadcrumbs into the oil to ensure they're fully coated and brown evenly.

Use a few tablespoons of the leftover tomato juice to make a dressing, adding all of the other ingredients and seasoning to taste. Roughly chop the medium tomatoes then add to the dressing and stir together.

Finally stir the cooked pasta into the grated seasoned tomato mix. Plate up with the dressed tomatoes, vegan burrata, breadcrumbs, fresh parsley and extra drizzles of extra virgin olive oil. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.