If you love tomatoes, this pasta dish is for you! The vegan sauce uses cherry tomatoes, tomato paste and sun-dried tomatoes for a burst of flavor.

You’ll need:

• 1/4 cup olive oil
• 3/4 cup sun-dried tomatoes packed in olive oil (drained)
• 16 oz cherry tomatoes, sliced in half
• 8 cloves garlic, minced
• 1/8 teaspoon crushed red pepper (more if you like your pasta spicy)
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• 1 pound bucatini or spaghetti
• 4 cups vegetable broth
• 3 cups water
• 6 oz tomato paste

Instructions:

1. Add olive oil to a dutch oven and heat on medium. Add sun-dried tomatoes and cherry tomatoes and cook for 6 minutes, or until the tomatoes have begin to burst.
2. Add in the garlic, red pepper, black pepper and salt. Stir well and cook for 2 more minutes.
3. Add the pasta, then pour in vegetable broth, water and tomato paste. Increase the heat to high and stir well. Allow the mixture to come to a boil.
4. Cook, stirring frequently, until pasta is cooked and the sauce has thickened. Serve, topping with basil and Parmesan, if not Vegan.

Source: Adapted from a recipe by Baker By Nature