A 20 min vegan pasta recipe that is absolutely delicious and perfect for your lunch. Blistered tomatoes with garlic, herbs and finished with balsamic vinegar all coating spaghetti making it a treat. The flavor of balsamic balances the tomato beautifully. As very easy recipe this is a must try recipe especially on those long days when you want a quick delicious meal.
Happy Cooking!

Servings: 3-5 servings

Prep Time: 5 mins

Cooking Time: 15 mins

Total Time: 20 mins

Ingredients: 

• 1 tbsp olive oil

• 4-5 cloves garlic

• 1 pint cherry tomatoes

• 1 tsp salt as per taste

• 1/4 tsp pepper

• 1 tsp chili flakes

• 1 tsp onion powder

• 1/2 tsp oregano

• 1/4 cup chopped basil leaves

• 1/2 cup pasta water

• 2 tbsp balsamic vinegar

• 8-10 oz spaghetti

• Parmesan cheese to garnish (optional)

Directions: 

1. Boil spaghetti in salted boiling water till aldente. Drain and save pasta water.

2. In a pan on medium- high heat, add olive oil.

3. Add sliced Garlic and cherry tomatoes and toss it in the oil.

4. Let the tomatoes cook and blister in the heat. Cook the tomatoes for 6-8 minutes till they break down. You don’t need them to break down completely and form a paste but a few of them should.

5. Add spices and basil and cook for 1-2 mins.

6. Add pasta water and mix.

7. Add balsamic vinegar and mix.

8. Add boiled pasta and toss it in the sauce.

9. Garnish with Parmesan and basil and serve immediately.

Notes/Tips:

• Use grape or cherry tomatoes for this recipe.

• Use a thicker balsamic vinegar or glaze. A thinner one won’t cook well. Thinner consistency is usually less sweet also so it won’t be as flavorful.

• Blistering the tomatoes helps giving it a delicious flavor and cooks it fast.

• You need to be on medium- high heat for the tomatoes to blister.

• You can use any pasta shape you like. I love spaghetti for this recipe.

• You can also skip the Parmesan cheese if you like but I love the saltiness it adds.