INGREDIENTS
3
Garlic cloves
1
Parsley or basil, fresh
1
Red onion, small
6
Tomatoes, medium
1 tbsp
Tomato paste
2 tsp
Brown sugar or maple syrup
2
heaped tbsp Capers
320 g
Rigatoni pasta
1
Black pepper
1
Nutritional yeast
1
small pinches Saffron
1/2 tsp
Sea salt
2 tbsp
Olive oil
1 handful
Pine nuts or walnuts, toasted
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)