This meal came together from left overs - roasted and marinated tomatoes, red pepper and onions mixed with tomato paste, olives, pasta water and some chilli flakes. Topped with cashew ‘parmasen cheese’ and fresh green onions. It surpassed my expectations! Very tasty indeed.
This makes one serving. Adjust according to your needs. I had enough roasted and marinated vegetables for two servings.
Spaghetti With Roasted, Marinated Vegetables And Olives
Ingredients
75 grams bean spaghetti (a combination of beans or red lentil)
4 roasted tomatoes, skins removed and chopped
1 large roasted red pepper, stem, skins and seeds removed and chopped
2 brown onions, skins removed and chopped
2 tbs lime/lemon juice
2 cloves garlic, skin removed and pounded
2 red chillies, stems removed and pounded
5-6 pitted Peruvian botija olives (or lives of choice), finely chopped
salt and pepper to taste
1-2 tbs organic tomato paste (no salt added)
large pinch of chilli flakes
2 tbs cashew ‘parmasen cheese’ (for topping) (see post dated 10 February 2022)
handful of fresh green onion, finely sliced
Method
Roast the onion and red pepper in an oven at 200c for 30 minutes. Add the tomatoes 10 minutes in. Remove the skins, seeds and stems. Chop all the vegetables and place in a glass jar. Peel the garlic and remove the stems from the chillies and slice. Pound the garlic and chilli in a mort and pestle with a generous pinch of salt until you have a paste. Add the baking liquid, lime juice and garlic/chilli paste. Set aside to marinate. You can make this ahead of time and refrigerate until you are ready to use.
Fill a wok a quarter full of water and bring to a boil. Cook pasta 2 minutes less than package instructions. Save 1/2 cup of pasta water, drain the rest and put aside.
Heat the wok and add half the marinated vegetables and half their juices. Bring to a simmer and cook for 1-2 minutes. Add in the tomato paste and continue to cook for a couple of minutes. Add in the pasta water, olives, chilli flakes and cooked spaghetti. Stir, cover and simmer for 2-3 minutes. Finely slice a handful of green onions.
Plate the spaghetti with vegetables and sauce topped with cashew ‘parmasen cheese’ and spring onions.
Enjoy!