Burst tomato, caramelised onion and tahini pasta
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Tom Regester
Burst tomato, caramelised onion and tahini pasta
Tahini adds a wonderful nutty creaminess to this dairy-free pasta dish. We’ve used casarecce here, but you can use your favourite pasta shape
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
495Kcal
Fat
17gr
Saturates
3gr
Carbs
64gr
Sugars
10gr
Fibre
9gr
Protein
15gr
Salt
0.3gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 2 onions, thinly sliced
- 4 garlic cloves, finely crushed
- 500g mixed colour cherry tomatoes, halved
- 300g casarecce pasta
- 4 tbsp tahini
- juice of 2 lemons
- 2 tsp za’atar
Step by step
- Add the olive oil, onions and garlic to a pan over a medium-low heat. Gently cook for around 20 minutes, stirring often and deglazing with a splash of water if needed, until everything is soft and jammy. Turn the heat up to medium, then add the tomatoes. Cook for 2-3 minutes or until the tomatoes start to release their juices. Season well.
- Meanwhile, cook the pasta according to pack instructions. While the pasta is cooking, add the tahini and lemon juice to a bowl. When the pasta is almost cooked, add 100ml of the pasta water to the tahini mixture and whisk together to form a creamy sauce. Drain the pasta, reserving some pasta water for later, then add the pasta to the tomato mixture, along with the tahini mixture. Mix everything together, adding more seasoning and pasta water if needed. Divide among bowls, then top with za’atar and drizzle with extra oil to serve.
