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Penne with Bursted Cherry Tomato Sauce

Yields1 Serving

 4 oz Chickpea Pasta (dry)
 ¼ cup Extra Virgin Olive Oil
 3 cups Cherry Tomatoes
 2 Garlic (cloves, minced)
 Sea Salt & Black Pepper (to taste)
 1 cup Basil Leaves (chopped)
 1 tbsp Nutritional Yeast

Cook pasta according to the directions on the package. Run under cold water once cooked to prevent from over cooking.


In a large sauce pan, heat olive oil over medium-high heat. Add tomatoes, garlic, salt and pepper. Stir occasionally and cook until all the tomatoes have burst, about 15 to 20 minutes.


Toss pasta with the chopped basil and divide onto plates. Top each serving with the tomato sauce and nutritional yeast. Enjoy!