Wednesday 23 January 2019

Indy Power: Lazy tomato and garlic pasta


Lazy tomato and garlic pasta. Photo by Indy Power
Lazy tomato and garlic pasta. Photo by Indy Power
Lazy tomato and garlic pasta by Indy Power. Photo by Indy Power
Homemade pesto
Indy Power

Indy Power

This 15-minute pasta recipe will become your standby weeknight dinner.

'Lazy tomato and garlic pasta'

I call this 'lazy' tomato sauce because it's so easy and quick, you can have it on the table in 15 minutes. Arguably, it's better in summer when tomatoes are in their prime but that's almost cancelled out by how perfect it is for curling up with in winter.

Serves 4. Gluten-free, dairy-free & vegan


320g gluten-free pasta

2 tbsp olive oil

3 cloves garlic

300g cherry tomatoes

5g fresh basil

25g pine nuts

Sea salt & pepper


Get your pasta on. Add the olive oil to a pan on medium heat. Mince the garlic and add it in, cooking gently for a few minutes until fragrant but not browning.

While it's cooking, quarter half of the tomatoes. Add the chopped and whole cherry tomatoes to the pan and let them cook, tossing often, for about 10 minutes. The pasta should be ready just on time.

Add the pine nuts to another pan for toasting. Spoon 50ml of the pasta water into the tomatoes and stir through the fresh basil. Then drain the pasta.

Add the pasta to the pan and toss through the sauce. Serve with the toasted pine nuts sprinkled on top and a generous sprinkle of sea salt and pepper.

Leftovers for lunch

This makes great lunchbox leftovers. As it’s not very saucy, I have it cold like pasta salad. Just add a squeeze of lemon and a drizzle of olive oil.

Perfect pesto in minutes

Homemade pesto

Another of my go-to speedy pasta dishes is just good old pesto. Growing up, my brother was a really picky and unadventurous eater and, as I remember it, he had pesto for dinner almost every night while the rest of us ate a totally different dinner. He still loves it, and I think we all do by osmosis, so to me a pesto-less fridge seems like an empty one. There are some delicious ones you can buy but I love making it. I use roasted cashews as a vegan swap for cheese and they work perfectly to give it that distinct parmesan texture with so much flavour from the roasting. I blend together loads of fresh basil, garlic, olive oil, a squeeze of lemon juice, the roasted cashews and generous pinches of sea salt and pepper.

Indy loves

I couldn't share a pasta recipe without mentioning this restaurant. I've been fantasising about La Zucca in Venice ( since eating there last September and although I deemed Venice too crowded for a return visit, I'd be tempted just to eat there again. My husband and I shared three pasta dishes because we couldn't choose and they were all sensational - one with wild mushroom and pumpkin, a simple but perfect Pomodoro and an incredible rigatoni bake with tomato and aubergines. The restaurant itself is beautiful too, set at the base of a gorgeous little bridge with a swoon-worthy retro wood interior. Book in advance!

Irish Independent

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