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Fresh Tomatoes and Herbs with Pasta

Watch the video recipe here.

Serves 4


500 gms (1 pound) organic pasta- of your choice, cooked. (We like penne) (Save some of the pasta cooking water. If finished dish is a bit too thick, add some of this water to give a desired consistency.)  

2 garlic cloves, minced

Tablespoons of hot water, as required  

575 gms (1 ¼ lbs) tomatoes (chopped whole, or halved cherry tomatoes, any color tomatoes)  

1 to 2 tbsp Nutritional yeast  

¼ cup Kalamata olives, pitted (optional)

2 tbsp red wine vinegar (or vinegar from the Kalamata olives)  

Salt and fresh ground pepper, to taste  

½ to 1 cup mixed fresh herbs (one or mixture of any: basil, parsley, thyme leaves or oregano leaves using just the tender greens)

A handful of spinach or arugula (or other greens, chopped if they are large pieces)(optional)  

How to do it:

Heat a large pan on medium for a minute. Add garlic to the center of the pan with 1 or 2 tablespoons of hot water. Allow the garlic to water sauté for a minute. Add chopped tomatoes and cooked pasta. Toss together. Sprinkle the nutritional yeast over the mixture and stir again. Mix in the pitted olives (if using) and the red wine vinegar. Sprinkle with salt and fresh ground pepper to suit your taste. Toss in the herbs and mix. Toss in the greens (if using). Serve immediately.    

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