AuthoradminCategoryVegan, VegitarianDifficultyBeginner 250 g Sundried TomatoosEither on olive oil or dried.. but with dried ones it needs to marinate a little longer
40 g Fresh Coriander
100 ml Extra Virgin Olive OilNo broken oils! Respect your body! ^_^
1 tbsp Cummin Seeds
1 qt Moderately sized Onion
3 qts Cloves of Garlic
1 tbsp SaltCeltic Sea Salt or Volcanic Salt if available
500 g Fresh Pastaor Zucchini Pasta if you wanna skip the carbs ^_^
Parmasan or Feta Cheese to top it offor not if you want to keep it vegan 😉
Do this first.. preferably an hour or more before the meal..
1
Put the olive oil in a container which holds roughly a liter, put the cumin seeds, salt and pepper in.
2
Rasp or cut the onion and the garlic as small as possible and put it in the oil, the oil and garlic have to be submerged in the oil.
3
Cut the coriander & sun dried tomatoes and put them in the oil as well.
Preferably let this concoction marinate for at least an hour.. you can eat it right away but it'll be a lot sharper because the onion is still raw.
Right before eating 🙂
4
Cook the pasta to your preference and serve with parmesan some rucola and maybe a nice glass of dry red wine.
Ingredients
250 g Sundried TomatoosEither on olive oil or dried.. but with dried ones it needs to marinate a little longer
40 g Fresh Coriander
100 ml Extra Virgin Olive OilNo broken oils! Respect your body! ^_^
1 tbsp Cummin Seeds
1 qt Moderately sized Onion
3 qts Cloves of Garlic
1 tbsp SaltCeltic Sea Salt or Volcanic Salt if available
500 g Fresh Pastaor Zucchini Pasta if you wanna skip the carbs ^_^
Parmasan or Feta Cheese to top it offor not if you want to keep it vegan 😉
Latest posts by admin (see all)
- Fat Fiction - 27 October 2021
- Guacamole - 14 August 2019
English