Nickel Allergy Friendly Vegan Tomato Basil Bowtie Pasta

Total time35 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly Vegan Tomato Basil Bowtie Pasta

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Ingredients

4 servings

12 oz bowtie pasta (farfalle)
La Molisana Pasta Durum Wheat Semolina Farfalle Bag - 16 Oz Little Italy in the Bronx Farfalle, No 67 Brookshire's Farfalle Inspired Organics Farfalle, Organic 1 Lb RACCONTO PASTA FARFALLE
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1 tsp salt, plus more for pasta water
3 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp black pepper
½ cup fresh basil leaves, roughly torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
3 tbsp nutritional yeast
½ cup reserved pasta water

For serving

vegan parmesan, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of pasta water and set it aside, then drain the pasta through a colander.
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 2 minutes. Watch closely — the garlic can brown quickly.

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