Quick, balanced, and perfect for a vegan diet. Choose pasta made from high-protein, unrefined grains like lentils, quinoa, amaranth, peas, or chickpeas. In a traditional omnivorous diet, sprinkle with Parmesan or Pecorino. In a vegan version, either drizzle with olive oil or add a handful of sun-dried olives.
For 200-250 g:
- pasta (my favorite is Clearspring quinoa + pea or wild rice + lentil varieties)
- 200 ml passata (look for options with minimal ingredients: just tomatoes and salt)
- 3–4 garlic cloves (for those sensitive to garlic, substitute with dried garlic or leaves from 4 sprigs of rosemary)
- a pinch of chili
- olive oil
Cook the pasta as indicated on the package, undercooking it by 1–1.5 minutes.
Meanwhile, heat olive oil in a skillet. Add crushed garlic (or rosemary leaves) and cook for about a minute until it releases an intense aroma. Reduce the heat. Pour in the passata and stir immediately. Bring to a gentle boil.
Drain the pasta and add it to the skillet with the sauce, mixing thoroughly. Serve immediately.
Cook the pasta as indicated on the package, undercooking it by 1–1.5 minutes.
Meanwhile, heat olive oil in a skillet. Add crushed garlic (or rosemary leaves) and cook for about a minute until it releases an intense aroma. Reduce the heat. Pour in the passata and stir immediately. Bring to a gentle boil.
Drain the pasta and add it to the skillet with the sauce, mixing thoroughly. Serve immediately.
