This is my own simplified and veganized version of a traditional Mexican pasta dish. (x posted in my journal)
Takes about an hour, but much of it is cooking time, and none of the prep is difficult. Requires a food processor. I only have a tiny one, but was able to make the sauce in batches.
4 tbs olive oil
800 grams tomatoes (or about 8 tomatoes)
1 head of garlic
1 onion, chopped
1/2 red capsicum (bell pepper for Americans)
1 tsp oregano
2 tsp pimenton or paprika
500 mil (2 cups) vegetable stock
a little fresh coriander or 1 tsp dried coriander leaves (cilantro to Americans)
tobasco to taste (or smoked chipotle pepper)
pinch brown sugar
salt if needed
250 grams vermicelli or angel hair pasta
Place all the whole tomatoes in a cake pan lined with foil. Chop the top off the head of garlic, drizzle 2 tbs of the oil over it and wrap it in foil. Place in the cake pan with the tomatoes and bake it all at 250 C (480 F) until the tomatoes are charred on top and the garlic has gotten soft, about 25 minutes or so. Set aside.
Meanwhile, heat the other 2 tbs of oil in skillet and saute the onion and pepper over med. high heat for 2 minutes. Add the oregano and pimenton or paprika, and continue to saute a few minutes until the onions have softened and browned. Remove from skillet and set aside.
Break the pasta in half and add to the hot skillet turning frequently until the pasta starts to brown in several places. Set aside on paper towels.
Put the tomatoes, 6 - 8 cloves of the roasted garlic (depending on how much you like - roasted garlic is not as strong as raw garlic) and the onions and peppers in a food processor, in batches if needed. Process until very well blended, like a thick sauce. If needed, add some of the stock to the food processor to help blend. Transfer the mixture to a large bowl. Add the rest of the stock. Add the cilantro and add tobasco or chipotle to taste. Add the brown sugar and salt and pepper to taste.
In a 9 x 13" baking pan, place the pasta on the bottom and pour the sauce over the top. Make sure all the pasta is covered evenly. Cover the pan with foil and bake in a 200 C (390 F) oven for 20 minutes. Remove the foil and continue baking for 5 - 10 minutes or until pasta is tender and sauce has slightly thickened.
Serve with coriander leaves, black olives and the extra cloves of roasted garlic on top, or serve with vegan cheese, vegan sour cream, etc...
It looks a lot like spaghetti, but it has a deep char grilled flavor (and a smoked flavor if you use traditional smoked chipotles in adobo) that's worth the extra time.