Angel hair pasta with lemony tomato "jam" (vegan)

Name: Angel hair pasta with lemony tomato "jam" (vegan)
Total time: 3600 s
Yield: 2-3 people
Cuisine: American
Ingredients: 1 pint cherry tomatoes, halved; 1 large shallot, in medium dice; 1/2 cup medium green olives, chopped roughly; 1 lemon, sliced into thin rounds; 1 teaspoon (or more) Badia Complete Seasoning (green top); 1/2 teaspoon szechuan pepper powder; 1 bay leaf; Salt and pepper; Extra-virgin olive oil; Rice wine vinegar; 1 bunch flat parsley, coarsely chopped; 1 pound angel hair pasta

Bobkochs @Bobkochs

I created this for a vegan friend, emphasizing my interest in lemon and olives.

Bobkochs @Bobkochs

I created this for a vegan friend, emphasizing my interest in lemon and olives.

Saved

Ingredients

1 hour

2-3 people

1 pintcherry tomatoes, halved
1large shallot, in medium dice
1/2 cupmedium green olives, chopped roughly
1lemon, sliced into thin rounds
1 teaspoon(or more) Badia Complete Seasoning (green top)
1/2 teaspoonszechuan pepper powder
1bay leaf
Salt and pepper
Extra-virgin olive oil
Rice wine vinegar
1 bunchflat parsley, coarsely chopped
1 poundangel hair pasta

Saved

Steps

1 hour

1

Set a pot of salted water to boil.
Slice the lemon rounds into eighths
In a healthy glug of olive oil, cook halved cherry tomatoes and shallots over low heat until broken down into a jam-like consistency, around 30 minutes.
Add chopped olives, bay leaf and seasonings.
Simmer another 10 minutes, adding rice wine vinegar bit by bit to achieve a chunky sauce.
Add lemon wedges and heat through. Season to taste, if needed.
Cook the angel hair pasta.
Serve pasta with sauce and chopped parsley.