skillet roasted tomatoes…
eggless bucatini…
drizzle of truffle oil…
fabulous family dinner!
I bought some gorgeous tomatoes on the vine, a little bigger than cherry-sized.
To an already heated skillet I added a generous dose of olive oil (a few tablespoons,) and a splash of balsamic vinegar (maybe a tablespoon) and the tomatoes (about a pint…)
I let it sit for 15 minutes in a very hot skillet until the tomatoes were tender and the skin was bursting. I removed it from the heat and added a large pinch of kosher salt.
At the same time I cooked up some freshly made eggless pasta. I addes the cooked past to the skillet with a bit of pasta water, stirring it all until well combined. I finished it with with a drizzle of truffle oil and voila! A meatless, vegan beauty!