October Unprocessed Day 26: Fiery Pasta Pomodoro with Asparagus and Italian Style Grilled Tempeh

Tonight I was craving pasta and had some amazing mini-heirloom multi-color heirloom tomatoes left from Smolak Farms so I decided to make a spicy pomodoro sauce.  It was spicy, flavorful and fresh....exactly what I was looking for.  Only problem: I ate far too much and am currently so full.  Not entirely a bad problem.


To accompany my pasta, I made some grilled asparagus and zucchini and some Italian style tempeh.  Perfect accompaniments.  This meal was exactly what I was craving and perfect for this chilly night.

Fiery Pasta Pomodoro
Ingredients:

4 cloves garlic, thinly sliced

Red pepper flakes to taste

Fresh basil leaves, cut into thin strips

About 25 assorted multi-color mini-heirloom tomatoes, halved

8 ounces of vermicelli

Ground black pepper, to taste

1 teaspoon of thyme

1 teaspoon of oregano

1 teaspoon of nutritional yeast

1 tablespoon grapeseed oil

1/2 cup of dry white wine (I used Savignon Blanc)

In a large pot, bring 6 quarts of water to a boil. Add 2 tablespoons of salt.

In a large nonstick skillet over medium-low, heat 1/2 tablespoon of the oil. Add the garlic slices and toast, stirring constantly, for 3 to 4 minutes, or until lightly browned. Watch closely so garlic doesn't burn. Increase the heat to medium, add the red pepper flakes and half of the basil leaves. Cook for 30 seconds, then add the tomatoes.

Add the pasta to the boiling water and cook until al dente according to package directions, usually about 8 minutes, stirring occasionally.

Cook the tomatoes for about 5 minutes, or until they start to blister and the skins pop. Mash the tomatoes gently with a wooden spoon to make a pulp, then turn down the heat. Add the thyme, oregano and wine.  Season lightly with salt and black pepper.

Add the drained pasta and reserved pasta water to the tomato mixture. Increase the heat to medium-high. Add nutritional yeast. Cook for about 2 minutes, or until the sauce begins to cling to the noodles, using tongs, toss the pasta to coat evenly.

Add the remaining basil and toss to coat. Season to taste with salt and pepper. 

Plate and add the grilled zucchini and asparagus.

Italian Marinated Grilled Tempeh

Ingredients:

1 tablespoon safflower oil
3 tablespoons balsamic vinegar
3 tablespoons of tamari
1 minced garlic clove
1 teaspoon red pepper flakes 
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon minced onions
1/2 teaspoon smoked paprika 
freshly ground black pepper to taste

Combine all ingredients and stir or whisk to combine. Take 1/2 of a tempeh block and cut it into two triangles.  Marinate for at least one hour, flipping at least once.

Grill on both sides and serve with you pasta.