In My Kitchen: One Pot Triple Tomato Pasta [VEGAN]

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


  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

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