A twist on charred tomato sauce pasta made with toasted walnuts, basil, and whole wheat spaghetti, this plant-based dish is comforting and unexpected all at once.
3tablespoonsextra-virgin olive oildivided, plus more for garnish
4shallotssliced paper thin
kosher salt
Freshly ground black pepper
6clovesgarlicsliced paper thin
1 1/2poundswhole cherry or grape tomatoeswashed and thoroughly dried
2tablespoonsunsalted butter
2tbsppomegranate molasses
unrefined granulated sugaroptional
1handfulfresh basil or Italian parsley leavesthinly sliced
Instructions
Cook The Pasta: Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, place the walnuts in a dry small pan over medium heat and cook until they are dark golden brown and seriously toasted (you want them to be on the edge of being burnt but do not burn them)! Add pasta and cook according to package directions. Reserve 1 cup of pasta water and drain the pasta.
8 ounces whole wheat or quinoa spaghetti, 1 cup walnut halves
Make The Burst Tomato Sauce: Meanwhile, add 2 tablespoons of the oil to a heavy-bottomed large skillet over medium-high heat. When the oil shimmers, add the shallots, stir in a pinch of salt and a few cranks of pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
Add the remaining oil, add the garlic and tomatoes, stir to coat in oil, then cook covered, stirring occasionally, until tomatoes start to collapse, about 4 to 5 minutes. With the back of a spoon or a potato masher, carefully smash any tomatoes that haven't already collapsed. Add 1/2 cup of the pasta cooking water and the pomegranate molasses to the pan and stir to incorporate any browned bits on the bottom of the pan. Bring to a simmer and cook until slightly reduced, about 3 minutes. Stir in butter until melted, taste, and add salt or sugar, as desired.
Add the pasta and stir to coat with the sauce. Add remaining pasta water, as needed, so that the sauce delicately coats each strand of pasta. Stir in walnuts and basil or parsley and toss to coat the pasta. Taste, add more salt and pepper or oil as desired and serve immediately.