Back in Lebanon, this used to be my favorite meal to order at Italian restaurants, yes we do have the best Italian restaurants in Lebanon.
It is spicy, garlicky with lots of tomato flavor, just the way i like it.
Now if you dont like spicy food, don't sweat it, just omit the hot red pepper flakes and substituted for non spicy ones or any other non spicy red powder.
You can always adjust the seasonings to taste, remember the best thing about a recipe is adding your own unique zest to it!
And what I like the most about this recipe is that it only uses ONE pot!
preparation time: 10 mins
Cooking time: 12 mins
Total time: 22 -25 mins
Servings: 6 big servings
1/4 cup of avocado oil
8 cloves of garlic, peeled and minced
6 tbsp of tomato paste or 1/2 a cup
1/4 cup chopped basil leaves
1/2 to 1 tsp hot red pepper flakes
1/4 tsp of black pepper
7 cups of water
1 tbsp celtic sea salt
2 boxes of gluten free Penne ( I use Jovial brand)
Play some Italian music to set up the mood!
In a big pot, heat the avocado oil over medium flame until shimmering, about 2 minutes or so.
Add the garlic and saute for a minute.
Add the basil and saute for seconds.
Add tomato paste and hot red pepper flakes, mix briefly with garlic, oil and basil.
Add water, salt and black pepper.
Bring to a boil.
Adjust seasoning to taste (yes try it).
Add the penne and bring to a boil again.
Cover the pot now and let the pasta cook on medium to low flame for 12 minutes (or follow the package instructions for time).
The pasta should be al dente and not over cooked. (this is the way i like it and this will make me chew my food more and not just gobble it down, a good way to become more mindful about your food).
Serve in a plate and sprinkle some small crumbles of vegan cheese of your choice, cover the plate with a bowl for a minute to allow the cheese to melt.
Garnish with fresh basil leaves.
Let me know how you like this recipe and dont forget to tag me using #nathaliesader & @nathaliesader so I don't miss it and get the chance to regram my favorites.