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Prep
15m
Cook
10m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place cherry tomatoes, olives, capers, garlic, tofu and basil in a large serving bowl. Season with a pinch of salt and pepper and a good drizzle of olive oil. Set aside to marinate for at least 15 minutes.
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For
2
M
I
200
g
Cherry tomatoes, chopped
10
Black olives, pitted and chopped
1
tbsp
Capers, diced
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Per Serving
Calories
577kcal
Fat
12g
Carbs
85g
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🌱 Plant Points: 5.25
🌾 For a GF option use certified gluten-free pasta.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. The flavour only gets better overnight.
❄️ Freezer: Not recommended — best eaten fresh or from the fridge.
💡 This pasta is at its best when made with the freshest ingredients you can find. If you have access to homegrown or market cherry tomatoes and fresh basil, this is the recipe to use them in. The no-cook sauce means nothing is hiding — quality really does shine through.
💡 Nutritional values are approximate and calculated per serving.
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Colleen B
18 days ago
Added some vegan parm! 😍 delicious and a hit with my Italian husband!
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Gigi
17 days ago
Oh I love the look of this! 😍I ’m definitely taking the vegan parm idea, and I’m glad your husband approved!
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amanda a
2 months ago
simple and incredible! perfect summer meal.
Like
Reply
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Gigi
2 months ago
Thanks, Amanda! It really is a summer favorite! 🍅🤗
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Prep
15m
Cook
10m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place cherry tomatoes, olives, capers, garlic, tofu and basil in a large serving bowl. Season with a pinch of salt and pepper and a good drizzle of olive oil. Set aside to marinate for at least 15 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
200
g
Cherry tomatoes, chopped
10
Black olives, pitted and chopped
1
tbsp
Capers, diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
577kcal
Fat
12g
Carbs
85g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 5.25
🌾 For a GF option use certified gluten-free pasta.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. The flavour only gets better overnight.
❄️ Freezer: Not recommended — best eaten fresh or from the fridge.
💡 This pasta is at its best when made with the freshest ingredients you can find. If you have access to homegrown or market cherry tomatoes and fresh basil, this is the recipe to use them in. The no-cook sauce means nothing is hiding — quality really does shine through.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
Colleen B
18 days ago
Added some vegan parm! 😍 delicious and a hit with my Italian husband!
Like
Reply
Cancel
Gigi
17 days ago
Oh I love the look of this! 😍I ’m definitely taking the vegan parm idea, and I’m glad your husband approved!
Like
Reply
Cancel
amanda a
2 months ago
simple and incredible! perfect summer meal.
Like
Reply
Cancel
Gigi
2 months ago
Thanks, Amanda! It really is a summer favorite! 🍅🤗
Like
Reply
Cancel
