Rotini & Basil

Ingredients

• 1 onion, chopped
• 3-6 garlic cloves, minced (to your taste)
• 450 g regular extra firm tofu, drained and cubed

• 1 (28 ounce) can no-salt-added whole tomatoes or 6 chopped tomatoes
• 1-2 tablespoon red wine vinegar
• 1 1/2 tablespoons dried basil
• 1 teaspoon salt (optional)
• 1/2-1 cup low-sodium V8 juice

• 1 (454 g) box rotini pasta or penne (any small pasta)

Directions

1. 1

   Note: you can use any type of pasta shapes for this. Penne is really good because the tomato broth goes inside the tubes, yum :-) I also like to do a mix of whole-wheat and white pasta.

2. 2

   In a medium pot or frying pan, soften the onion and garlic in water (or use oil if you want).

3. 3

   Add can of tomatoes, including their juice. Use a potato masher to smash the whole tomatoes into smaller pieces. Add the tofu cubes, vinegar, basil and salt if desired. Bring to a simmer and partially cover the pot.

4. 4

   If you have a little extra time, let this simmer for 15-20 minutes. Remove from the heat and cover, to let the flavors deepen; then boil the pasta water. If in more of a rush, just start the pasta immediately.

5. 5

   Cook the pasta in a large pot while the tomato part simmers. When the pasta's done (just a bit past al dente), drain and return to the pot.

6. 6

   Pour the tomato mixture into the pasta, stir and add the V8 if it needs to be juicier. Ready to serve.

7. 7

   You may enjoy eating your salad with dressing right on top of the noodles (odd, but yummy!).