Meera Sodha’s Vegan Recipe for Locker Spaghetti | macaroni

nNot all store cabinets are equal. My Story is a funny poem about disorganization that I made myself think is useful for creativity. Maybe, one day, I’ll see soy sauce next to fruit pastries and a new recipe might inspire you. However, this dish is inspired by Giuseppina’s most requested store cupboard, the host nona On a farm where I stayed in Sicily this summer. She dried her own grapes and tomatoes, added brine to her capers, and with it, cooked us the most amazing foods, including the pasta dish that this recipe immortalizes.

Spaghetti stocking

If you haven’t used nutritional yeast, or nooch, before, I recommend dipping the spoon in. The chips have an intense cheesy flavor, and while they, in my opinion, don’t replace cheese, hitting the breadcrumbs (which finishes this spaghetti) on top of a good amount of umami.

to equip 5 minutes
cook 35 minutes
serves 2

Extra virgin olive oil
45 grams of salted capers
drain
40 grams of dried tomato paste
30 grams of pine nuts

20 grams of raisins

½ teaspoon of red pepper flakes
Sea salt and black pepper
1 teaspoon white wine vinegar
or to taste
40 grams of dried bread crumbs
1 tablespoon nutritional yeast
200 grams of spaghetti

Make the sauce first. Place four tablespoons of the oil in a blender, and add the capers, sun-dried tomato paste, pine nuts, raisins, chili flakes, and 1/2 teaspoon salt. Mix it with a chunky sauce and then taste it: it should be salty, sweet, and sour. If you need to, add up to a teaspoon of vinegar to balance things out.

Bring a large pot of water to a boil, add 1 teaspoon of salt per liter of water.

Meanwhile, heat 1 tablespoon of the oil in a small skillet over medium heat. Once hot, add the bread crumbs and fry, stirring, until the fall leaves are brown. Remove from heat, stir in the nutritional yeast, then transfer to a small bowl.

Once the pot of water is boiling, cook the spaghetti according to the package instructions, and when they are almost done, carefully lower a cup into the cooking water and scoop out some. Drain the pasta well, then return it to the empty pan and add the blended sauce and 3 tablespoons of the pasta cooking water. Mix well to loosen the noodles, adding another tablespoon of the cooking water, if needed, then taste by strand and adjust seasoning as necessary.

Divide the spaghetti between two plates, and sprinkle each portion with 1 tablespoon of the breadcrumb mixture. Serve with the remaining breadcrumbs on the side, so you can help yourselves.

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