Pasta Recipe
Description
This comforting vegan pasta dish brings together the smoky sweetness of fire-roasted tomatoes with bright acidity from balsamic and red wine vinegars. The sauce is richly seasoned with garlic, fennel, oregano, and rosemary, creating a deeply aromatic profile that coats every strand of pasta. Its a perfect weeknight meal that feels both rustic and refined, offering a satisfying balance of textures and flavors. Simple to prepare with pantry staples, this recipe delivers a hearty, home-style experience without the fuss. Ideal for casual dinners or when you crave a quick, flavorful Italian-inspired meal that the whole family will enjoy.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain, reserving about 1/2 cup of pasta water.
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While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and fennel seeds, sauting for 1 minute until fragrant.
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Stir in the can of fire-roasted tomatoes (undrained), balsamic vinegar, red wine vinegar, tamari, dried rosemary, dried oregano, sweet paprika, garlic powder, salt, and freshly ground black pepper.
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Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
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Add the cooked pasta to the skillet. Toss gently to coat evenly with the sauce, adding reserved pasta water a tablespoon at a time if needed to reach desired consistency.
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Serve immediately.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 338.8kcal
- % Daily Value *
- Total Fat 33.3g52%
- Saturated Fat 3.3g17%
- Cholesterol 20.0mg7%
- Sodium 1950mg82%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 2.4g10%
- Sugars 1.1g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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