Fusilli with Fresh Tomato and Olive Sauce

Always check the ingredients to make sure the product is vegan.

Ingredients

• ¼ cup olive oil
• 1 cup kalamata or other brine-cured black olives, pitted, chopped
• 1 medium onion, chopped
• 6 garlic cloves, chopped
• ½ teaspoon dried crushed red pepper
• 1½ pounds plum tomatoes (about 8 large), chopped
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 pound fusilli, freshly cooked
• 1½ cups soy cheese (I used a combo of soy parm and soy mozzarella)
• 1 cup chopped fresh basil

Directions

1. Heat olive oil in heavy large pot over medium-high heat.
2. Add, chopped Onion, chopped garlic and crushed red pepper and sauté until Onion begins to soften, about 4 minutes.
3. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes.
4. Mix in red wine vinegar. Add cooked Pasta, soy cheese and fresh basil and toss to combine.
5. Season to taste with salt and pepper. Transfer to large bowl.