Farfalle alla Mama

Finely chop the onion, garlic, and dried tomatoes and put into a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1.8 oz Tomatoes, sun-dried, in oil

Halve the tomatoes, slice the olives and put them both in a second bowl.

• 3.5 oz Cherry tomatoes
• 1.8 oz Black olives

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion, garlic, and dried tomatoes until the onions turn translucent.

• 1 tsp Olive oil

Stir in the tomato paste and fry for approx. 1-2 minutes. Add the vegetable broth, diced tomatoes and tomato sauce.

• 1 tsp Tomato paste
• 3 ⁠½ Tbsp Vegetable broth
• 1.8 oz Tomatoes, diced, canned
• ½ cup Tomato sauce, canned

Add the basil, oregano, olives and cherry tomatoes. Let simmer for approx. 15 minutes.

• 1 tsp Basil leaves, dried
• 1 tsp Oregano leaves, dried

Cook the farfalle according to the package instructions.

• 3.5 oz Farfalle, whole grain

Finely chop the basil.

• 15 leaves of Basil, fresh (~ 0.1 oz)

Season the tomato sauce with salt and pepper. Serve the pasta and top with the basil.

Enjoy your meal!