This vegan pasta recipe is made with garlic, olive oil and YOWZERS!TM red chili peppers for a little kick. Flavor-packed and perfect for serving with grilled chicken, broiled salmon, roasted shrimp and more.
1cupcherry tomatoessuch as SUNSET angel sweet, halved
salt and pepperto taste
fresh basiloptional garnish
Prepare pasta according to package instructions, reserving ½ cup of the starchy cooking liquid before straining.
In a large, shallow skillet, heat olive oil over medium heat. Add thinly sliced garlic and warm until fragrant, about 30 seconds, before adding in the minced YOWZERS red chili peppers. Heat an additional 15-30 seconds, being careful not to burn the garlic.
Stir in the halved cherry tomatoes and turn heat up to medium high. Sprinkle with salt and pepper and saute until tomatoes begin to soften and burst, about 4 minutes.
Add pasta to the pan along with reserved cooking liquid and toss well with garlic, chilis and tomatoes. Check for seasoning and adjust accordingly. Garnish with basil before serving.
This pasta tastes delicious hot, room temperature or chilled. Over time you may need to add a bit more olive oil to loosen.