I don't want to cook more when I come home from cooking.
The cooking process for my favorite pasta dish is mostly hands-on.
It's delicious, can be made vegan, and can be added in many ways.
I work in a bakery and have a few writing jobs.
I don't want to cook dinner when I get home after a long day of baking or working.
I make my favorite tomato pasta about once a week.
The sauce is made of cherry tomatoes, butter, garlic, nutrition yeast, lemon juice, and salt. I like to eat it with rigatoni because of how noodles absorb the sauce.
Most of the flavor comes from the cherry tomatoes, which are cooked in butter for about an hour until they burst and produce a light sauce.
I usually have everything I need for this pasta on hand, but it's best when tomatoes are in season.
The pasta is easy to make and comes together in about an hour.
The garlic, cherry tomatoes, and butter are put into a pan and cooked. I put a cover on the pan so the tomatoes wouldn't get hot.
The tomatoes should open and make a sauce. You can burst any tomatoes with a wooden spoon.
I cook the pasta in boiling, salted water for seven minutes, then save half a cup of pasta water for straining.
The pasta, yeast, butter, and some pasta water should be put in the pot with the tomatoes.
This is normal and the sauce may look thick. Add more pasta water as necessary.
Add a final pat of butter and the juice of a lemon after a few minutes of continuous stirring.
I usually serve this with some bread to get rid of any sauce.
The pasta is easy to make and can be tailored to your liking. I haven't found a combo that isn't great.
A bit of the paste in the pasta water creates a nutty taste. Gochujang, a Korean red-pepper paste, can be added to make a spicy sauce. It can be done with a splash of heavy cream or coconut milk.
It's easy to find pontiac cheese at the store. In addition to the garlic, onions, scallion whites, and shallots can also be used.
The recipe can be made vegan with any plant-based butter.
There are ingredients.
4 cloves of garlic.
A portion of salted butter.
A lot of cherry tomatoes.
A box of pasta.
A small amount of yeast.
A lemon is juiced.
To make it taste better, use salt and pepper.
There are instructions.
Peel and chop three to four cloves of garlic and place them in a heavy-bottomed dish with the tomatoes and butter. When the tomatoes start to burst, cook for an hour.
Add 1/3 box of pasta to a pot of water that is boiling. About seven to eight minutes is how long it will take to cook. Reserve a quarter of the pasta water.
If you want to add pasta to the tomatoes, make sure to squeeze any remaining tomatoes with a wooden spoon.
Add the pasta, some reserved pasta water, and butter to the tomatoes, and then add more pasta water as necessary. Continue to stir until the water starts to evaporate.
Salt, butter, and lemon juice are needed to finish. When the pasta is glossy, stir until the sauce coats it.
You can serve it with salt and pepper.
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