1 - small red onion
2 - garlic cloves
5 tbsp - olive oil- plus extra for drizzling
1 tsp - salt
14 oz - cherry tomatoes
1/2 tsp - chili flakes
2 tbsp - red wine (or red wine vinegar)
4 1/4 cups - boiling water
14 oz - spaghetti
1 - handful of black olives (we like Kalamata)
black pepper
3/4 cup - fresh basil Leaves
- Large saucepan with a lid over medium heat | Boiling water | Fine grater or Microplane
- First make the tomato sauce | Peel and thinly slice the red onion | Peel and grate the garlic | Pour the olive oil into the saucepan | Add the sliced onion and salt and fry for 5-7 minutes, stirring occasionally, until the onion is soft and translucent | Add the garlic to the pan, stir it in, and cook for 2 minutes more | Add the tomatoes and stir them around for 2 minutes, until the skins start to split | Sprinkle with the red pepper flakes and pour in the wine, stirring to coat the tomatoes
- Pour the boiling water into the pan | Add the spaghetti, let it soften, and then move it around with tongs in the pan until it's well submerged | Put the lid on the pan, turn up the heat, and bring to a boil | Take off the lid and cook at a rolling boil for 10-12 minutes, moving the pasta in the water fairly often to ensure it cooks evenly (it's easiest to do this with tongs) | When most of the starchy water has been absorbed by the pasta, taste to make sure it's cooked to your liking | Quickly slice the olives and stir them into the pasta
- Divide among bowls, drizzle with olive oil, and grind over some black pepper | Garnish with the basil leaves and serve
- Add 1/4 cup to 1/2 cup of rehydrated tvp (textured vegetable protein) to this as well for an added protein boost