Vegan Tomato and Basil Pasta
Ripe tomatoes cooked down with garlic and olive oil, finished with torn basil.
- Servings
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total time
- 30 min
- Difficulty
- Easy
- Cuisine
- Italian
VegetarianVeganDinnerWeeknight
Ingredients
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- 600 g ripe tomatoes — roughly chopped
- 200 g dried pasta — with no egg or other animal-derived ingredients — check the ingredient label
- 2 tbsp olive oil
- 2 pc garlic cloves — thinly sliced
- 1 cup basil leaves — loosely packed
- salt — to taste
Method
- Bring a large pan of well-salted water to the boil.
- Warm the olive oil in a wide pan over medium heat and cook the garlic for about 1 minute, until fragrant but not coloured.
- Add the tomatoes and a pinch of salt. Simmer for 12–15 minutes, stirring now and then, until they collapse into a sauce.
- Meanwhile cook the pasta until just tender to the bite.
- Drain the pasta, reserving a cup of the cooking water. Toss the pasta through the sauce, loosening with a little of that water until the sauce coats the pasta.
- Take off the heat, tear in the basil, and season to taste.