This fresh tomato, garlic, and basil pasta is a celebration of peak-season produce and pantry staples. Made with our vegan Wildly Beloved Rigatoni or Penne, it’s the kind of dish that feels both rustic and elevated — simple enough for a quick weeknight dinner, but flavorful enough to impress. The secret? Letting those roma tomatoes shine and finishing it off with good olive oil, fragrant garlic, and lots of fresh basil.
Ingredients:
-
Wildly Beloved Rigatoni - Vegan - Dried
OR -
Wildly Beloved Penne - Vegan Dried
- ¾ cup extra virgin olive oil
- ½ cup butter or butter substitute
- 6-8 roma tomatoes
- 4-6 fresh garlic cloves
- seasonings: salt, paprika, ground nutmeg
- fresh bunch of basil leaves
Directions:
- Warm a large sauce pan (or skillet) on medium heat.
- Add ¾ cup extra virgin olive oil and ½ cup butter (or butter substitute).
- Gently stir until melted and lower heat.
- Chop 6-8 roma tomatoes and set aside.
- Press or finely chop 4-6 fresh garlic cloves.
- Add tomatoes and garlic to sauce pan and stir gently over low heat.
- Add 1 teaspoon salt.
- Add 1 teaspoon paprika.
- Add a pinch of ground nutmeg.
- Finely chop fresh basil and set aside to garnish after plating pasta.
- (Optional) Add ½ tsp Calabrian or regular chili flakes or ground cayenne.
- After your pasta has been cooked to al dente (about 7 minutes) add pasta directly to sauce pan, along with a couple tablespoons of pasta water.
- Remove from heat and serve.
* Take care not to overcook tomatoes. Just simmer until flavors are incorporated and tomatoes have softened a bit but are still firm and hold their shape. You want the fresh, bright taste of the garden.
