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Pasta with onions, soy sauce and homemade pickled tomatoes
How to cook Pasta with onions, soy sauce and homemade pickled tomatoes
Step 1
Boil pasta in salted water. Cut the onion, fry.
Step 2
Put the finished pasta to the onion, add soy sauce and herbs, stir and fry over medium heat for several minutes.
Step 3
Open a jar of fragrant salty tomatoes, which were closed last summer and put on a plate. Enjoy your meal!
Pasta with onions, soy sauce and homemade pickled tomatoes - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute yellow, white, or even red onions depending on your preference. Shallots would also work well for a milder flavor.
If you don't have homemade pickled tomatoes, try using store-bought pickled tomatoes, sun-dried tomatoes (rehydrated in a bit of warm water), or even a tablespoon of tomato paste for a similar tangy flavor. You might want to add a splash of vinegar if using tomato paste.
This recipe is already vegetarian-friendly! Just ensure the pasta you're using is egg-free if you're following a strict vegetarian diet.
Any pasta shape works, but long pasta like spaghetti, linguine, or fettuccine pairs nicely with the sauce. Penne or rotini are also good choices.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Absolutely! Tofu, tempeh, or even some chickpeas would be great additions to this dish for added protein.
It's best to consume this dish fresh, as the pasta texture might change after freezing and thawing. The pickled tomatoes can also become mushy. If you must freeze it, use an airtight container and consume within 1 month. Reheat thoroughly.
Yes! Feel free to add other vegetables such as sliced bell peppers, mushrooms, or spinach for extra flavor and nutrition. Add them to the pan with the onions to cook them.
Good choices include fresh basil, parsley, oregano, or cilantro. You can also use dried herbs if fresh aren't available, but use about half the amount of dried herb compared to fresh.
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