Pasta Recipe

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.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 338.8

Dietary: Vegan, Vegetarian

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

2 teaspoon salt
1 (14-ounce) can fire-roasted
1 tablespoons Balsamic vinegar
1 tablespoons Olive oil
2 Cloves garlic, peeled
1 teaspoons Dried rosemary
1 teaspoons Dried oregano
2 teaspoon salt
1 tablespoons Sweet paprika
2 Tablespoons tamari
1 tablespoons Red wine vinegar
1 teaspoons Garlic powder
1 teaspoons Fennel seeds
2 teaspoon freshly ground

Directions

1
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.
2
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.
3
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.
4
Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
5
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.
6
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.

Keywords: vegan, pasta, tomato sauce, fire-roasted tomatoes, balsamic vinegar, garlic, rosemary, oregano, fennel seeds, italian dinner, quick meal, plant-based, weeknight dinner, tamari, red wine vinegar, smoky flavor, herb sauce, easy recipe, comfort food

Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-46/