Recipe and photography by Kali Jago
This simple dish brings together ripe tomatoes, fresh parsley, our Casarecce, and a generous pour of Citizens of Soil EVOO. On the table in 15 minutes, it’s perfect for busy weeknights or a prep-ahead lunch.
September feels like a reset, whether you’re heading back to the classroom or just easing into a new routine, and this recipe from Kali Jago is the perfect way to make dinner simple, without skimping on joy.
“Don’t be tempted to hold back on the olive oil,” says Kali. When whisked together with the tomato juices and a splash of pasta water, it transforms into a silky sauce that clings to every curve of the pasta while still feeling fresh and juicy.
Ingredients
Method
Bring a large pot of salted water to the boil and cook the pasta until al dente, reserving about 1 cup of the cooking water.
Tear the tofu into rough chunks and toss with 2 tbsp olive oil, a pinch of salt, and the zest and juice of the lemon. Set aside to marinate.
Heat the remaining olive oil in a wide pan over medium heat. Add the garlic and cook for 2 minutes until golden. Add the cherry tomatoes, turn the heat up to medium-high and cook for 5 minutes, then gently squash with the back of a spoon to release their juices.
Stir in the marinated tofu, parsley, chilli flakes, nutritional yeast and pasta, along with about 1 cup of the reserved pasta water.
Taste and adjust seasoning; you may need the full teaspoon of salt depending on how well-seasoned your pasta water is.
Cook for a few minutes so the sauce comes together, it should be silky and luscious, clinging to the pasta with a little juice.
Turn off the heat and finish with pine nuts and a drizzle of extra virgin olive oil, then serve.
