Ingredients
- Big juicy ripe tomatoes 6
- Capers however many you want! (at least a few tablespoons)
- 1 box pasta My fave pasta options are brown rice, einkhorn, and lentil pasta
- Lemons 2
- Garlic 5 cloves
- Pine nuts 1/3 cup
- Basil as much as you can get
- Vegan parm optional
- Garlic powder a few sprinkles
- Thyme - fresh if possible! Dried okay a few springs if fresh or a few sprinkles if dry
- Olive oil 1/3 cup
- Red chili flakes to taste
Directions
- 1
Preheat oven to 400. Cut tomatoes into rounds. Coat tomatoes in avocado or other high heat oil. Sprinkle with garlic powder and salt. Cover in thyme sprigs or dried thyme if fresh not available. Put tomatoes into oven and roast for minimum 20 minutes but longer is better for more flavaaaah.
- 2
Cook pasta.
- 3
Make lemon-garlic sauce: Juice the lemons. Peel the garlic. Then blend lemon juice, garlic, olive oil, red chili flakes, and a big pinch of salt using an immersion blender.
- 4
Toast pine nuts lightly (optional) and finely chop basil.
- 5
When tomatoes have finished roasting and pasta has finished cooking, put it all together. Take a bowl - put pasta in it. Top with tomatoes, capers, lemon-garlic sauce, pine nuts, basil, and vegan parm (optional).