Tomato Tofu Basil Pasta

1. 1

   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.

2. 2

   Heat olive oil in a large saucepan over low heat.

3. 3

   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.

4. 4

   Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes.

5. 5

   Squeeze the tomatoes with the back of a fork to release their juices.

6. 6

   Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes.

7. 7

   Add more reserved water if the liquid gets too thick.

8. 8

   Remove saucepan from heat; add drained penne.

9. 9

   Stir cheese and basil through the pasta mixture; season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.