"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe

“Spaghetti with Cherry Tomatoes and Lemon spicy sauce” Vegan recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This recipe is simplicity in itself… with a fresh and tangy twist! After all, it is well know after all that the best pasta sauce is the one you can make while spaghetti are cooking! Also, who says you need weird extravagant ingredients to have a proper vegan meal!?!

Total Cost: UK/£ 4.15*

Cost/portion: UK/£ 1.04*

Utensils you will need

One plate
One chef knife
One paring knife
One chopping board
One zester
One 6lt saucepan
One large frying pan
One large colander
One ladle or jug
One pasta server (or a strainer)
One ladle (or a jug)

 

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Parsley sprigs - 15gr

  • "Suited garlic”cloves - 3 [part 1 of 2]

  • Extra Virgin Olive Oil - 70gr

  • "Suited garlic”cloves - 1 [part 2 of 2]

  • Lemon - 1

  • Cherry tomatoes - 210gr

  • Dry White Wine (suitable for vegetarians) - 50ml

  • Dry red chili pepper - 1gr or to taste

  • Salt - 2 pinches

  • for the pasta

  • Spaghetti -320gr

  • Fresh water - 5lt

  • Salt - 35gr

Instructions

  • 1.
    Putting the water to boil

    • Fresh water - 5lt
    • Salt - 35gr

      Put the saucepan with 5lt of water over a high heat. Add the salt and let it come to the boil (step 1 - pic.A). Thoroughly wash the cherry tomatoes and the parsley, then dry them gently. Set aside.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Preparing the base and the ingredients for the sauce

    • Parsley sprigs - 15gr
    • "Suited garlic” cloves - 3 [part 1 of 2]
    • Extra Virgin Olive Oil - 70gr
    • "Suited garlic” cloves - 1 [part 2 of 2]
    • Lemon - 1
    • Cherry tomatoes - 210gr

      Separate the parsley leaves from the stalks and set both aside (step 2 - pic.A).
      Put a frying pan over a medium-low heat with 70gr of extra virgin olive oil and 3 unpeeled garlic cloves and let them heat up for a few minutes (step 2 - pic.B).
      Lower the heat to the minimum, then add the parsley stalks and let them flavour the oil for about 5 minutes, then take them out when dried out (step 2 - pic.C).
      Meanwhile, peel one garlic clove and grate it finely with a zester. Set aside (step 2 - pic.D).
      With a sharp paring knife, peel half a lemon: cut the skins very finely trying not to collect too much of the white pith. Add it to the flavoured olive oil. Keep the heat to the minimum power (step 2 - pic.E).
      With a sharp chef knife, finely mince the parsley leaves and divide them into two parts (step 2 - pic.F).
      Halve the cleaned cherry tomatoes and set aside (step 2 - pic.G).
      Add one half of the minced parsley leaves to the olive oil and garlic in the pan together with the grated garlic clove. Stir evenly with the heat to the minimum power (step 2 - pic.H).
      With a zester, grate the other half of the lemon zest. Collect it and set aside (step 2 - pic.I).

  • 3.
    Boiling the spaghetti

    • The boiling water
    • Spaghetti -320gr

      As soon as the water starts boiling, add the spaghetti and let them settle and soften for half a minute, then stir them with a pasta server and immerse the completely.
      Keep stirring from time to time to prevent the spaghetti sticking to each other.
      You will need to strain them one minute before cooked “al dente”. It should take from 10 to 12 minutes depending on the brand of pasta (check the instructions on the packaging) (step 3).

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 4.
    Adding the wine and the halved tomatoes

    • The base with olive oil, garlic and parsley
    • Dry White Wine (suitable for vegetarians) - 50ml
    • Dry red chili pepper - 1gr or to taste
    • The halved cherry tomatoes
    • Salt - 2 pinches

      Just four minutes before straining the spaghetti, set the heat to the maximum power under the frying pan. Let it gain heat for one minute, then add the white dry wine and stir. Let the wine reduce for one minute (step 4 - pic.A).
      Add the dry chili pepper and stir (step 4 - pic.B). Then, add the halved cherry tomatoes and stir evenly. Season with one or two pinches of salt (step 4 - pic.C).

  • 5.
    Straining the spaghetti and binding them to the sauce

    • The boiled spaghetti
    • The sauce
    • One ladle of cooking liquor (about 50ml)
    • The remaining minced parsley leaves
    • The grated lemon zests

      With a pasta server, strain the spaghetti directly into the frying pan one minute before perfectly cooked “al dente”. Immediately add one ladle of cooking liquor (step 5 - pic.A).
      Stir quickly and evenly for a minute. Then, right before serving, add the other half of minced parsley leaves and the grated lemon zest. Stir again to reduce the remaining liquid and serve immediately (step 5 - pic.B).

"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe

Instructions

  • 1.
    Putting the water to boil

    • Fresh water - 5lt
    • Salt - 35gr

      Put the saucepan with 5lt of water over a high heat. Add the salt and let it come to the boil (step 1 - pic.A). Thoroughly wash the cherry tomatoes and the parsley, then dry them gently. Set aside.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Preparing the base and the ingredients for the sauce

    • Parsley sprigs - 15gr
    • "Suited garlic” cloves - 3 [part 1 of 2]
    • Extra Virgin Olive Oil - 70gr
    • "Suited garlic” cloves - 1 [part 2 of 2]
    • Lemon - 1
    • Cherry tomatoes - 210gr

      Separate the parsley leaves from the stalks and set both aside (step 2 - pic.A).
      Put a frying pan over a medium-low heat with 70gr of extra virgin olive oil and 3 unpeeled garlic cloves and let them heat up for a few minutes (step 2 - pic.B).
      Lower the heat to the minimum, then add the parsley stalks and let them flavour the oil for about 5 minutes, then take them out when dried out (step 2 - pic.C).
      Meanwhile, peel one garlic clove and grate it finely with a zester. Set aside (step 2 - pic.D).
      With a sharp paring knife, peel half a lemon: cut the skins very finely trying not to collect too much of the white pith. Add it to the flavoured olive oil. Keep the heat to the minimum power (step 2 - pic.E).
      With a sharp chef knife, finely mince the parsley leaves and divide them into two parts (step 2 - pic.F).
      Halve the cleaned cherry tomatoes and set aside (step 2 - pic.G).
      Add one half of the minced parsley leaves to the olive oil and garlic in the pan together with the grated garlic clove. Stir evenly with the heat to the minimum power (step 2 - pic.H).
      With a zester, grate the other half of the lemon zest. Collect it and set aside (step 2 - pic.I).

  • 3.
    Boiling the spaghetti

    • The boiling water
    • Spaghetti -320gr

      As soon as the water starts boiling, add the spaghetti and let them settle and soften for half a minute, then stir them with a pasta server and immerse the completely.
      Keep stirring from time to time to prevent the spaghetti sticking to each other.
      You will need to strain them one minute before cooked “al dente”. It should take from 10 to 12 minutes depending on the brand of pasta (check the instructions on the packaging) (step 3).

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 4.
    Adding the wine and the halved tomatoes

    • The base with olive oil, garlic and parsley
    • Dry White Wine (suitable for vegetarians) - 50ml
    • Dry red chili pepper - 1gr or to taste
    • The halved cherry tomatoes
    • Salt - 2 pinches

      Just four minutes before straining the spaghetti, set the heat to the maximum power under the frying pan. Let it gain heat for one minute, then add the white dry wine and stir. Let the wine reduce for one minute (step 4 - pic.A).
      Add the dry chili pepper and stir (step 4 - pic.B). Then, add the halved cherry tomatoes and stir evenly. Season with one or two pinches of salt (step 4 - pic.C).

  • 5.
    Straining the spaghetti and binding them to the sauce

    • The boiled spaghetti
    • The sauce
    • One ladle of cooking liquor (about 50ml)
    • The remaining minced parsley leaves
    • The grated lemon zests

      With a pasta server, strain the spaghetti directly into the frying pan one minute before perfectly cooked “al dente”. Immediately add one ladle of cooking liquor (step 5 - pic.A).
      Stir quickly and evenly for a minute. Then, right before serving, add the other half of minced parsley leaves and the grated lemon zest. Stir again to reduce the remaining liquid and serve immediately (step 5 - pic.B).

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"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe
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