Fresh Tomato Pasta
A quick and easy plant-based summer pasta made with juicy tomatoes, olives, basil, and olive oil for a light and flavorful meal!
Servings: 5
Equipment
- Mixing Bowl
- Large Pot
- Strainer
Ingredients
- 3 cups Fresh Tomatoes Chopped, any kind of tomaotes work here
- 2 cloves Garlic Garlic
- 1 cup Olives Chopped, any kind of olives work, but I prefer castelvetrano
- 4 tbsp Fresh Basil Chopped
- ½ tsp Sea Sat
- ¼ tsp Black Pepper
- 14 oz Pasta Any kind works, like rigatoni, penne, spaghetti, fettucini, and use gluten-free if needed
- 3 tbsp Olive Oil
- ¼ cup Nutritional Yeast
Instructions
- To a large bowl, add the tomatoes, garlic, olives, basil, herbs, salt, and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature. This will allow the flavours to marinate.
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Save ½ cup of the pasta water. When ready, drain and then return the pasta to the empty pot. Add back in the pasta water, olive oil, and nutritional yeast and mix to combine. Next, add all of the fresh tomato mixture and toss to combine. Serve hot.
- Store leftovers in the fridge for up to 3 days.