The BEST 30-Minute Trottole Pasta

Rich roasted tomato sauce with a garlicky touch ready in under 30 minutes.

Course Main Course

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 448kcal

Preheat oven to 392°F (180°C).
Add tomatoes to an ovenproof dish. Drizzle with 1 tbsp of oil (reserve the other tablespoon for later). Sprinkle with salt & pepper, toss & roast in the oven for 20-25 minutes.
3 cups baby plum tomatoes
In the meantime, mince the garlic. Heat up the remaining tbsp of oil in a large stockpot & add the minced garlic. Gently fry on low heat until it releases an aroma.
6 cloves garlic
Immediately add the milk & vegetable stock. Bring to a boil & add the pasta.
1⅔ cups vegetable stock, ¾ cups almond milk, 5.5 oz trottole pasta
Simmer uncovered on medium heat for about 8-9 minutes or until pasta is cooked al dente (firm to the bite).
If the sauce is looking too dry, add more liquid (either milk or stock will do).
When the pasta is almost cooked, remove the tomatoes from the oven and use a potato masher or a large fork to mash them, then add them to the sauce. Stir well.
Sprinkle some fresh basil on top and serve with extra freshly cracked pepper.
6 small leaves basil, salt & pepper

Tip 1 - Prep ahead - preheat the oven, mince the garlic & measure out all the ingredients ahead. This will make the cooking process super swift & stress-free..
Tip 2 - Don't like garlic? Use less or leave it out altogether. You can also sub it out for onion.
Tip 3 - Serve piping hot.
Tip 4 - Avoid using large (beef, etc) tomatoes.
Tip 5 - When you add pasta to the pan, there should be enough liquids to cover or almost cover all the pasta. As you simmer the sauce, it will become thicker and have a more sauce-like consistency. Add more liquid if needed.

TO STORE - Transfer it to an airtight container & store it in the fridge. Eat within 3-4 days.

TO FREEZE - Pop it into an airtight container. Freeze for up to 2 months. Let thaw and reheat thoroughly before serving.