tomato tofu basil pasta

Ingredients

• Servings: 6
• 4 cups whole wheat penne pasta
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 cup extra-firm tofu cubes
• 3 cups grape tomatoes, halved
• 1/2 cup grated parmigiano-reggiano cheese
• 1/4 cup chopped fresh basil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
• heat olive oil in a large saucepan over low heat. cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
• arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. squeeze the tomatoes with the back of a fork to release their juices.
• pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. add more reserved water if the liquid gets too thick.
• remove saucepan from heat; add drained penne. stir cheese and basil through the pasta mixture; season with salt and pepper.