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Pasta with Homemade Fresh Tomato Sauce

• 3 pounds fresh ripe tomatoes
• 4 garlic cloves, crushed or minced
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh basil leaves
• 1/3 cup fresh kalamata olives, pitted and halved
• 12 ounces rotini or other bite-sized pasta

Getting ready

  1. Chop the tomatoes coarsely and throw them in a large mixing basin.
  2. Combine the garlic, oil, olives (if using), and basil in a mixing bowl.
  3. Season to taste with adequate salt and pepper. To blend, carefully stir everything together.
  4. Cover and set aside at room temperature for 20 to 30 minutes, stirring regularly, to allow flavours to mingle.
  5. Boil the pasta until al dente in a large saucepan of boiling salted water, stirring occasionally.
  6. Transfer the pasta to a shallow serving bowl after draining it.
  7. Toss in the reserved sauce, tossing gently to mix – the hot pasta will reheat the sauce somewhat.
  8. Serve at room temperature or heated.

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