Sustainability committee of Leiden Observatory

Pasta with Fresh Tomatoes

Vegan | Preparation time: 15 minutes + 15 minutes | Servings: 4


    1-1.2 kg tomatoes

    2 cloves of garlic (or more)

    Fresh basil


    (Extra virgin) olive oil

    300 g pasta

    Optional: red onion, diced


  • Dice the tomatoes, mince the garlic and cut the basil into ribbons.
  • Mix the tomatoes, garlic, basil, salt and olive oil (and onion) in a large bowl, large enough that you can add the pasta later.
  • Cover the bowl and let it sit at room temperature for at least 4 hours.
  • After that, boil the pasta, drain it and add it to the bowl. Toss it well and top with some basil and olive oil.


Tip 1

You can eat this with some bread to soak up the sauce.

Tip 2

I usually make the sauce in my lunch break, then it'll be done by the time I want to make dinner.

Tip 3

You can add arugula or spinach to the pasta, or cheese, but then it's obviously not vegan anymore.