A Vegan Pasta What’s More!

The idea of this dish is inspired by the South of Italy Province of Puglia
Mario Batalli who I really admire, cooks a lot of food from there.
It is renowned for its simple vegetarian food
Not all vegetarian but ‘making the most of what you have’ type of food
I like Vegetarian food, but this is unusual for me. No dairy or animal products at all...but for anyone who is interested, this is a fabulous pasta dish.
Very easy, just a little tomato sauce mixed with cooked spaghetti, topped with herby breadcrumbs
As they say Healthy As. And I say Simple As
Except for the spaghetti… all made by moi.

I made breadcrumbs from some leftover bread, that I had made by my own two hands

Sage and parsley from my little garden
Not the other vege though
All courtesy of the local supermarket


2 cloves peeled garlic lightly Smashed
6 leaves sage
2 tablespoons olive oil
2 tablespoons chopped parsley
6-8 bail leaves chopped
2 handfuls fresh breadcrumbs
Freshly ground black pepper
Pinch sea salt


3 tablespoon olive oil
1 red onion peeled and chopped
1 red pepper finely chopped
4 medium tomatoes chopped
Chili to taste
Sea salt and freshly ground black pepper

200 gms spaghetti cooked to manufacturers instructions

For the tomato sauce
Sauté onion, pepper in olive oil till soft
Add chili and tomatoes
Sauté about 5 minutes
Don't cook too long, the fresh taste is what we are after
Season with S&P and a little sugar

Meanwhile cook the spaghetti

In another pan gently heat the garlic and sage leaves in olive oil
Remove
Chop the sage with parsley and basil
Chop the garlic and add to the tomato sauce

Add breadcrumbs to flavoured oil
Toast till just crisp
Add chopped herbs and season with S&P

When spaghetti is cooked add to tomato sauce
Mix well

Serve topped with seasoned breadcrumbs and devour