Tahini Pasta - cooking recipe
Ingredients
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2/3 cup macaroni (try rotini, corkscrews, alphabets...I like to use rice noodles) or 2/3 cup other shaped pasta (try rotini, corkscrews, alphabets...I like to use rice noodles)
1 tablespoon tahini (more to taste)
1/4 cup tomato juice (I use V8)
1 teaspoon Braggs liquid aminos
1/2 teaspoon apple cider vinegar or 1/2 teaspoon red wine vinegar
1 small garlic clove, minced (optional)
vinaigrette dressing, to serve, see note below
garden salad, to serve (be sure it has lots of juicy tomatoes!)
Preparation
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Cook the pasta to al dente. Drain well.
Reduce heat to low and add the tomato juice, tahini, Bragg's, vinegar and garlic if using. Mix well and partially cover for a minute, to let everything heat up.
The serving is very important: Scoop onto a plate, and drizzle a little vinaigrette on the pasta. Then heap salad on top of the pasta and add more vinaigrette.
Shamelessly devour!
Note on vinaigrettes: the classic with this pasta is recipe#156751, and if you use it, be sure to put the garlic in the dressing! This garlickyness is so important! Another tasty option is recipe#191758.
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