Vegan rigatoni with saffron, capers and tomatoes

Vegan rigatoni with saffron, capers and tomatoes is a simple mid-week dinner. Apart from some chopping and occasional stirring doesn’t require much work.

SAFFRON AND CAPER TOMATO SAUCE:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 garlic cloves, finely diced
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)
1 tbsp tomato paste
6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes
1-2 small pinches of saffron
2-3 tsp brown sugar or maple syrup
½ tsp sea salt (go easy as capers also add saltiness!)
2 heaped tbsp capers, chopped coarsely
black pepper, to taste

REMAINING INGREDIENTS:
handful pine nuts or walnuts, toasted
nutritional yeast (this is the brand I use)
fresh parsley or basil, to garnish
320 g / 11 oz rigatoni pasta (gluten-free for GF version)

View the full recipe at Lazy Cat Kitchen →