Before I become vegan, I used to love Quattro Formaggi. Afterwards I didn’t eat pasta for a long period of time considering that I am not a big fan of red sauce, but ..
Lately I got a passion in cooking pasta and my first 3 favourite types are pesto – aglio, olio e peperoncino – tomato sauce with basil. Pesto because the sauce is made from basil and cashew, the second one because it’s simple, spicy and it can also be served with basil and the third one because it’s a good alternative when you don’t have the ingredients for the first two types.. and it contains basil!
I love basil! It’s a culinary herb that can radically change the taste of food with its delicate flavour.
What could I possibly cook on a Saturday evening when my fridge is empty? I remember from the last shopping that my mom has recommended me a red sauce with basil and olives so I bought it for emergency situations like this.
I take it out, bring the chilli pasta to boil and I start looking for some other ingredients which could be added. I end up with the following mixture for the sauce:
- Red sauce with basil and olives – Panzani
- Red kidney beans – half can
- Onion – 1
- More Basil
- More Basil
.. and that’s it, easy right ?
I throw the garlic & onion in a pan with olive oil, after 2 minutes I add the beans and some basil and at the end I come with the sauce. When the pasta is ready I just put it in the pan and mix it with the sauce.
So delicious with some sesame seeds and extra basil on the top!
According to “The World’s Healthiest Foods“, basil is a key ingredient in our alimentation because it has unique positive effects in terms of healthcare.
Apart from the fact that basil has anti-bacterial properties, anti-inflammatory effects and essential nutrients for cardiovascular system, it is a rich source of vitamin K, manganese, copper, vitamin A, vitamin C, calcium, iron, folate, magnesium and omega 3 fats.
I am ready to try more types of pasta. Just one condition: it has to be vegan!
Share your recipes with me. Message me now!