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🍝 Vegan One-Pot Pasta with Tomatoes

604 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs.
• cherry tomatoes 1 kg
• olives, black 100 g
• olive oil 5 tbsp
• sugar pinch
• salt pinch
• pasta seasoning 2 tbsp
• penne rigate 500 g
• vegetable broth 500 ml
• basil, fresh 10 g

Instructions

1. 1. Peel the garlic and slice it thinly.
2. 2. Wash the tomatoes and let them drain.
3. 3. Drain the olives in a sieve.
4. 4. Heat 2 tablespoons of olive oil in a pot over medium-high heat.
5. 5. Fry the garlic for about 1 minute.
6. 6. Add the tomatoes and simmer for 5 to 8 minutes until they start to split open.
7. 7. Season the tomatoes with salt and pasta seasoning.
8. 8. Add the pasta and the olives to the pot.
9. 9. Fill the pot with vegetable broth.
10. 10. Simmer the pasta for 10 to 12 minutes over medium heat until cooked.
11. 11. Wash the basil and shake it dry.
12. 12. Remove the thick stems from the basil.
13. 13. Chop the basil roughly.
14. 14. Mix the basil in a bowl with 3 tablespoons of olive oil, salt, and pepper.
15. 15. Season the finished pasta to taste with salt and pepper.
16. 16. Drizzle the basil oil over the pasta.
17. 17. Serve the pasta on plates.

Nutrition per serving

• kcal: 604
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 88 g