Vegan Herbed Tomato Pasta

Instructions

1. Step 1

   Prepare the onion, garlic, basil, and parsley as specified in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring the water and 1 ¼ tsp (8 gr) of the salt to a boil over high heat in a large pot.

   Ingredients used: 8.0 gr Salt, 2880.0 ml Water

   Cookware: large pot

3. Step 3

   Add the pasta and boil until al dente, stirring occasionally. Drain thoroughly.

   Timer: 9 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: colander, large pot, wooden spoon

4. Step 4

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 180.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic, dried oregano, and red pepper flakes. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 16.0 gr Garlic, 0.5 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the tomato paste and cook until it darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the crushed tomato, the remaining ⅝ tsp (4 gr) salt, and the black pepper. Bring to a gentle simmer, then cook over low heat until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the drained pasta, basil, and parsley to the sauce. Toss over low heat until evenly coated and heated through, then serve.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Basil, 15.0 gr Parsley

   Cookware: large skillet, wooden spoon