Vegan Pasta Tonno

Got everything ready? Let's go!

1. For the pasta: mix the dry ingredients together in a mixing bowl. Form a hollow in the centre of the mixture. Add the olive oil and then a bit of the lukewarm water. Starting from the centre, carefully mix to form a dough. Add water a few drops at a time until a smooth dough is formed. Wrap in cling film and allow to rest at room temperature for about 10 minutes.

2. Bring water to a boil in a saucepan. Slice tomatoes crosswise and place in the saucepan. Cover the pan and let them steep for approx. 1 minute. Remove the tomatoes, remove their skin, and chop them into large cubes.

3. Heat the olive oil in a pan. Peel and dice the onion, wash the chili and slice into thin rings. Sauté both in the pan until the onion is translucent. Peel and dice the garlic and sauté as well. Add tomatoes, capers, sugar, and a pinch of both salt and pepper. Simmer with the lid on for approx. 8 minutes, stirring occasionally. While this is cooking, pit the olives and chop coarsely. Mince the parsley. After the 8 minutes, add the olives and oregano to the sauce. Season to taste with more sugar or salt if necessary. Simmer with the lid on for an additional 10 minutes. For the last 3 minutes, remove the lid and turn off the heat. Add ⅔ of the parsley and Thnfsh to the sauce. Season again to taste.

4. Divide the pasta dough into two parts. Using a work surface sprinkled with semolina, roll out each half of the dough to a thickness of 2-3 mm. Fold the dough again and roll out again. Repeat this process 3-4 times. Roll the dough into a rectangle and cut into 1-3 mm thick fettuccine-like strips as desired. Cook the pasta in boiling salted water for approx. 3 minutes. Drain in a pasta strainer.

5. Serve the pasta on a plate topped with the Tonno sauce. Drizzle with olive oil, top with the rest of the parsley and the vegan Mild Melter cheese alternative. Bon appetit!