Tangy Balsamic Pasta with Yellow Tomatoes Recipe
All You Need Is Tomato
If you're looking for an easy and impressive dinner party dish, try this minimalistic and flavourful vegan pasta. Taking notes from traditional Italian dishes, this pasta highlights the sweet and delightful flavour of the tomato. There's nothing to this tomato pasta- yet it unravels a thread of punchy flavour with garlic and chilli infused olive oil that we use to simmer down the tomatoes into a gooey, tangy and melodically sweet mess. If you can, we recommend using yellow tomatoes as they take this dish to the next level once caramelised down, and pair perfectly with balsamic glaze. Yellow tomatoes are less acidic and are sweeter, and perfect to concentrate down for a lighter, summer dish. Best of all, the squiggly fettuccine or trumpet pasta is the perfect vessel for the delightful The impact and simplicity of this dish makes it a surefire winner for us at Dirty Clean Food.
Make it Local
We've taken inspiration from Chrissy Tracey's Balsamic Pasta with Sungold Tomato, but making it our own with seasonal organic tomatoes from Gathered Organics, WA Lake Deborah salt and delicious local olive oil grown and pressed in our great South West.
Made fresh using local ingredients available on Dirty Clean Food Clean.
Ingredients
SERVES 4
1 tsp salt
¼ cup olive oil
4 garlic gloves, minced
600g-700g yellow tomatoes
½ tsp crushed chilli flakes
400g reginette pasta (curly fettuccine)
2 tbsp torn basil leaves
2 tsp balsamic glaze
Shop the Recipe
Method
Bring a generously salted pot of water to a boil and cook pasta until al dente. Immediately take off heat and reserve half a cup of pasta water.
Bring a large pan to medium heat with olive oil. Add minced garlic and chilli and stir, ensuring not to burn. Let the garlic and chilli infuse into the olive oil.
Add your tomatoes and stir, allowing oil to coat the tomatoes. Stir intermittently, until tomatoes begin to soften. Use the back of a spoon and gently press the tomatoes against the pan, releasing the juices.
Simmer on low until the tomato flesh caramelised, jammy and loose and no longer watery. Make sure to stir consistently during this step so that the garlic doesn't burn.
Add balsamic glaze into the sauce. Add an optional tbsp of sugar and tsp of salt to taste.
Turn off the heat and incorporate the pasta, add a small amount of the reserved pasta water until you achieve your desired consistency. The sauce should be cooked down and the pasta should be holding onto the sauce.
Plate the tomato pasta and serve with basil, additional chilli flakes and salt and pepper on top.
