Angel hair pasta with lemony tomato "jam" (vegan)
Angel hair pasta with lemony tomato "jam" (vegan)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, angel hair pasta with lemony tomato "jam" (vegan). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Angel hair pasta with lemony tomato "jam" (vegan) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Angel hair pasta with lemony tomato "jam" (vegan) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have angel hair pasta with lemony tomato "jam" (vegan) using 12 ingredients and 1 steps. Here is how you cook it.

The ingredients needed to make Angel hair pasta with lemony tomato "jam" (vegan):
  1. Take 1 pint cherry tomatoes, halved
  2. Get 1 large shallot, in medium dice
  3. Make ready 1/2 cup medium green olives, chopped roughly
  4. Make ready 1 lemon, sliced into thin rounds
  5. Take 1 teaspoon (or more) Badia Complete Seasoning (green top)
  6. Get 1/2 teaspoon szechuan pepper powder
  7. Take 1 bay leaf
  8. Make ready Salt and pepper
  9. Get Extra-virgin olive oil
  10. Prepare Rice wine vinegar
  11. Get 1 bunch flat parsley, coarsely chopped
  12. Make ready 1 pound angel hair pasta
Steps to make Angel hair pasta with lemony tomato "jam" (vegan):
  1. Set a pot of salted water to boil. - Slice the lemon rounds into eighths - In a healthy glug of olive oil, cook halved cherry tomatoes and shallots over low heat until broken down into a jam-like consistency, around 30 minutes. - Add chopped olives, bay leaf and seasonings. - Simmer another 10 minutes, adding rice wine vinegar bit by bit to achieve a chunky sauce. - Add lemon wedges and heat through. Season to taste, if needed. - Cook the angel hair pasta. - Serve pasta with sauce and chopped parsley.

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