The whole tomatoes in this pasta from Rachel Ama’s Vegan Eats cookbook are literally bursting with flavor, while touches of basil, oregano, maple syrup, and garlic impart rich aromas to the sauce. Chunks of fishy jackfruit and olives add salty, meaty heft to this comforting pasta dish.
What you need:
For the jackfruit tuna:
1 (15-ounce) can jackfruit, drained and rinsed
3 tablespoons soy sauce
1 tablespoon fresh lemon juice
2 tablespoons nori flakes
For the tomato sauce:
1 tablespoon olive oil
1 red onion, finely diced
4 garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
2 (15-ounce) cans cherry tomatoes
1 tablespoon balsamic vinegar
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon maple syrup
⅓ cup mixed olives, pitted and chopped
¼ cup capers
5 cups dry spaghetti noodles, prepared according to package directions
For serving:
⅓ cup fresh parsley, chopped
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