Ingredients
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4 c. ripe tomatoes, cored, and diced
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1/2 c. olive oil
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1/3 c. fresh basil
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1 tbsp fresh thyme, chopped
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1 garlic clove, finely chopped
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1 tsp salt
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1/4 tsp pepper
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pinch chili flakes
Directions
Combine all ingredients in a glass bowl, mix and let sit at room temperature for at least 30 minutes or up to 3 hours.
Toss with cooked pasta. Season if needed.
Top with grated Parmesan cheese or Nutritional Yeast for a vegan option.
Recipe Note
This recipe makes enough sauce for 1 lb (454 grams) dried pasta, cooked.
Best with penne, rigatoni or my favourite, cappelleti.