Pistachio Basil & Jammy Tomato Pasta
With plant-based blue cheese
With plant-based blue cheese
If you make this, tag @forliving.co on Instagram— would love to see!
Hello! This week I picked up a gorgeous pint of farmers’ market tomatoes, and while we’re in perfect peak tomato season, I’ve been attempting to incorporate them into as many meals as I possibly can. I specifically used a block of vegan blue cheese for this dish, but you could, of course, opt for non-vegan cheese, like Point Reyes blue which I absolutely love. Serves two.
Ingredients:
1 pint very sweet, small tomatoes
1/4 cup olive oil
5 garlic cloves, smashed and thinly sliced
10 oz long pasta of choice
2 Tbsp red wine vinegar
1/2 block of blue cheese or vegan blue cheese
8-12 basil leaves
Kosher salt and freshly ground black pepper
1 Tbsp pistachio dukkah or finely chopped pistachios, plus more to taste
Place a dutch oven or heavy skillet over medium heat with the 1/4 cup of olive oil. Once thoroughly warmed through (8-10 mins), add the sliced garlic and stir around the pan. Let the garlic sizzle for 1-2 minutes and as they barely begin to turn golden, add the pint of tomatoes. Swirl them around the pan to coat and season generously with kosher salt and freshly ground black pepper.
Bring a large pot of water to boil and cook pasta according to package instructions.
Stir the tomatoes around the skillet every few minutes: they should slowly start bursting and becoming soft and jammy. After 10 minutes, begin pressing into some of the tomatoes to break them down, and leave some whole. Take a tomato out, let it cool slightly, and taste: if it needs more salt, add it in pinch by pinch and stir.
After fifteen minutes total, remove the tomatoes from the heat and add 2 Tbsp red wine vinegar. Swirl to coat.
Drain the noodles, then add them to the skillet with the tomatoes. Gently mix everything together until combined, and add to your serving plate.
Top with fresh basil, some bits of blue cheese, the pistachio dukkah, more freshly ground black pepper and flaky salt. Drizzle some of the garlicky oil from the bottom of the pan over the top. Enjoy!