EASY CAPRESE PASTA

• portions: Serves 4

Ingrédients

1 pound whole cherry tomatoes

1 tablespoon olive oil

½2 teaspoon salt

¼ teaspoon freshly ground black pepper

Pinch crushed red pepper flakes (optional)

3 garlic cloves, minced

12 ounces wholewheat bow ties, penne, rigatoni, or other short pasta of choice

½ batch Homemade

Tofu Feta (page 84)

½ cup torn fresh basil

½ teaspoon balsamic vinegar

Instructions

1. Preheat the oven to 400°F.

2. In an oven-safe baking dish, place the cherry tomatoes and drizzle with olive oil, salt, black pepper, and red pepper flakes, if using.

Bake for 20 minutes, then stir in the garlic.

Place back in the oven and cook for another 5 minutes, or until the tomatoes start to "burs," and are easily squashed with the back of a spoon. Remove from the oven and stir, gently breaking up the tomatoes to create a sauce.

3. While the tomatoes are cooking, bring a large pot of water to a boil and add the pasta.

Cook until al dente according to the package directions. Drain, reserving 2 tablespoons of pasta water, and return the pasta to the warm pot.

4. Add the tomatoes to the pasta along with I tablespoon of pasta water and stir to combine. Stir in the tofu feta, basil, and vinegar and serve immediately. If the sauce is too thick, add in the remaining tablespoon of pasta water to thin.