Yellow tomato spaghetti with olives & capers
Welcome to my vegan Italian food blog, where we explore the wonders of plant-based cuisine without compromising on flavor. Today, I have a delightful dish to share with you that will surely tantalize your taste buds and leave you craving for more. Behold, the Yellow Tomato Sauce Spaghetti with Olives and Capers – a vibrant pasta creation that combines the freshness of yellow tomatoes with the brininess of olives and capers. I also made a crunchy olive and capers ‘crouton’ topping for added crunch and a burst of flavor.
Toppings for your pasta to elevate your dish to the next level and make it feel like a restaurant meal:
Vegan Parmesan: To take your Yellow Tomato Sauce Spaghetti to the next level, sprinkle a generous amount of vegan parmesan on top. This dairy-free alternative adds a delightful cheesy flavor and a touch of umami to your dish. You can easily find vegan parmesan at health food stores or make your own by blending together nuts, nutritional yeast, and a pinch of salt. My favorite store bought vegan parmesan is this one.
Olive and Capers Croutons: For an extra burst of brininess and crunch, prepare some olive and capers croutons as a delicious topping for your spaghetti. Simply chop some green olives and capers, mix them with small chunks of crusty bread, drizzle with a little olive oil, and toast them in the oven or pan. These croutons add a delightful texture and a burst of flavor to each bite. The Italians in Puglia make this crunchy bread topping for almost any pasta to add more flavor and texture. And you can easily costumize this by adding a variety of different herbs to your liking!
Presentation Tips that will make your guests' mouths water:
Colorful garnish: Once you've assembled your Yellow Tomato Sauce Spaghetti, don't forget to garnish it with a pop of color. Sprinkle some finely chopped fresh basil leaves or even some vibrant microgreens on top. Not only does this add an aesthetically pleasing touch, but it also enhances the aroma and freshness of the dish.
Serve in style: Elevate your presentation by serving the spaghetti in beautiful pasta bowls or on individual plates. You can enhance the visual appeal by using a swirl technique to plate the spaghetti and sauce, creating an enticing presentation that will make your guests' mouths water.
Accompanying sides: Consider serving a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette to complement the flavors of the spaghetti. The fresh and crisp salad will provide a refreshing contrast to the warm and flavorful pasta dish.
Remember, the joy of cooking lies not only in the creation of delicious food but also in the art of presentation. By adding these delightful toppings and paying attention to the finer details, you can create a visually appealing and mouthwatering experience that will leave a lasting impression on your guests.
So, put on your apron, unleash your creativity, and get ready to serve up a vegan masterpiece that is not only delicious but also visually stunning. Let your Yellow Tomato Sauce Spaghetti with Olives and Capers shine, and enjoy the delight on everyone's faces as they savor each bite.
Let's dive into this delicious recipe! Boun appetito!
Recipe
Ingredients
250 gr of spaghetti (or your preferred pasta)
4 large ripe yellow tomatoes
1 tablespoon olive oil
3 cloves of garlic, minced
1 small white onion, minced
1/2 cup pitted green olives, sliced
2 tablespoons capers
1/4 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Fresh basil leaves or parsley leaves, for garnish
Optional; vegan parmesan, for topping
For the olives and capers crunch:
4 slices of stale bread, chopped into small chunks
4-6 tbs of olive oil
a handfull of olives, roughly chopped
1 tbs of capers, roughly chopped
2 tbs of fresh chopped parsley
How to
Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Prepare the yellow tomato sauce: Blanch the yellow tomatoes by scoring a small "X" on the bottom of each tomato and placing them in boiling water for about 30 seconds. Remove them and immediately transfer to an ice bath. Once cooled, peel off the skin and chop the tomatoes into small pieces.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and onion and sauté for about a minute until fragrant and lightly golden.
Add the chopped yellow tomatoes to the pan and cook for about 10 minutes, allowing the tomatoes to break down and release their juices. Stir occasionally to prevent sticking. If needed, use a wooden spoon to crush the tomatoes slightly.
Stir in the sliced olives, capers, red pepper flakes, salt, and pepper. Continue to cook for an additional 5 minutes to allow the flavors to meld together. Simmer for another 10 minutes until the tomatoes have cooked down completely.
Make the olive and caper crunch by heating op the olive oil in a non stick frying pan. Add the chopped bread and fry for a few minutes. Add the olives and capers and fry until golden and crispy, stiring very often to prevent the bread from burning. Turn of the heat and add the fresh parsley.
Add the cooked spaghetti to the pan with the yellow tomato sauce. Toss gently to coat the pasta evenly with the flavorful sauce. Cook for another 2-3 minutes, allowing the spaghetti to absorb some of the sauce.
Serve and garnish: Divide the yellow tomato sauce spaghetti among serving plates. Garnish with the olive and caper crunch, parmesan and fresh basil or parsley leaves for an added burst of aroma and color.
Buon appetito!
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