1/2 pound capellini (angel hair) pasta
olive oil, as needed
1 (8 ounce) package tempeh, cubed finely
1 white or yellow onion, 1/2" slices
2-3 cloves garlic, diced or pressed
sea salt, to taste
1 (6 ounce) can tomato paste
1/2-1 tablespoon Italian herb mix, to taste (I use oregano, basil, parsley, marjoram)
fresh parsley, to garnish
1. Cook the capellini according to package directions. Coat a skillet with olive oil. Let it get hot (on low to medium heat), then add the tempeh. Let the tempeh cook a little but not completely. You don't want it to brown yet.
2. Once tempeh is slightly golden, add more olive oil and put in the onions and garlic. Once the onions are translucent but not wilted, add sea salt. Slowly fold in the tomato paste, spoon by spoon. Mix everything together and let simmer.
3. To keep the ingredients from drying out, add some oil and/or pasta water to the mix every so often. You should also fill the empty can of tomato paste with water to deglaze the pan. This will add moisture and extra flavor.
4. Keep letting everything simmer, and then add the herbs. After the pasta is done cooking, strain. Put pasta in a big bowl and add the contents of the skillet. Serve with a little parsley sprinkled on top and enjoy!
Source of recipe: I wrote this recipe late one night; I had been dreaming it up throughout the day and concocted it after I was done with my homework. I think it's delicious, and I hope you do, too!