Vegan Herbed Tomato Pasta

Instructions

1. Step 1

   Bring water in the large pot to a rolling boil over high heat.

   Timer: 8 min (fixed)

   Cookware: large pot — high heat

2. Step 2

   While the water heats, chop the tomato, mince the garlic, and tear or roughly chop the basil on the cutting board.

   Parallel with step: 1

   Cookware: Chef Knife, cutting board

3. Step 3

   Add the pasta to the boiling water and cook until al dente, with a slight firmness at the center.

   Timer: 9 min (fixed)

   Ingredients used: 180.0 gr Pasta

   Cookware: large pot — medium-high heat

4. Step 4

   Heat 20.0 ml of olive oil in the skillet over medium heat, sauté the garlic until fragrant, then add the tomato, 3.0 gr of salt, and 0.7 gr of black pepper. Cook until the tomatoes soften and become glossy.

   Timer: 7 min (fixed)

   Parallel with step: 3

   Ingredients used: 0.7 gr Black Pepper, 3.0 clove Garlic, 20.0 ml Olive Oil, 3.0 gr Salt, 300.0 gr Tomato

   Cookware: skillet — medium heat

5. Step 5

   Drain the pasta in the colander once it is al dente.

   Cookware: colander, large pot

6. Step 6

   Add the drained pasta to the skillet with 10.0 ml of olive oil, the basil, 1.0 gr of salt, and 0.3 gr of black pepper. Toss with the tongs over low heat until evenly coated and hot, then serve immediately.

   Ingredients used: 15.0 gr Basil, 0.3 gr Black Pepper, 10.0 ml Olive Oil, 1.0 gr Salt

   Cookware: skillet — low heat, tongs