Garlic Infused Pasta with fresh Tomato Sauce and Olives

Vegetarian , Vegan


Garlic Infused Pasta

2.5kg tomato

4 cloves garlic

2 onions

Handful of basil

3 tbsp red wine vinegar

2 tsp salt

Cracked black pepper

Basil to garnish

Black Kalamata olives


To make the tomato sauce: Core and roughly chop the tomatoes, onion and garlic. Place into a large pot with the red wine vinegar and basil

Bring to the boil and then simmer until the liquid is reduced by ¾ and it is thick and pulpy

Add the salt and cracked black pepper to taste. Allow to cool before blending in a food processor

Heat a pot of water with a good pinch of salt. Cook the fresh pasta for 3-4 minutes until al dente and drain off the water

Heat a portion of the tomato sauce in a pan and then add the cooked pasta. Add some pitted black olives and torn basil leaves

Serve straight away

With the leftover tomato sauce it can be kept in the fridge for 3-4 days or frozen


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