A delicious one pot vegan pasta recipe with fresh basil, rainbow tomatoes, capers, and a tasty marinara sauce. This is super simple, ready in under 15 minutes, and full of flavor!
I know that there’s been a bit of tomato overload on the blog lately, but we’re in the peak of tomato season right now and I can’t stop eating them. At every farmer’s market and grocery store there are beautiful rainbow tomatoes, heirloom tomatoes of every size and shape, and my kids love them!
In honor of Apollo’s birthday yesterday, I made him his favorite meal, pasta. He has been OBSESSED with pasta since he started eating solid food. I remember when he would see us making his lunch in the morning before work, and if pasta was involved then he wanted to eat it for breakfast! Apollo is a true carb lover. This recipe was the perfect lunch option because it’s a one pot vegan pasta dish, meaning you throw everything together with the pasta and cook it at once. One pot recipes means less clean up, less time and a ton of flavor cooking all together.
I teamed up with Mezzetta for this recipe and used their non-GMO marinara sauce. It’s made with fresh Italian plum tomatoes from Italy’s San Marzana region, has no preservatives, and is certified vegan and gluten-free. There’s no added sugar, and they used extra virgin olive oil from California. Delicious!
What’s even cooler is that Mezzetta is hosting a sweepstakes to win an 11 day trip to Italy! I lived in France for a semester abroad, and we took a train to a small town in Italy for a day trip. It was such a magical place, and I wish that we had the chance to explore some of the larger cities in Italy. Now’s your opportunity to enter for a chance to win a trip to Italy and take a tour of the tomato farm in San Marzano and take a cooking class. What an awesome trip! More details about the trip and the entry form can found on the Mezzetta website.