PREPARATION: Cook your VeggiPasta according to the instructions on the package and let it cool. Finely chop the basil stem and crush the garlic clove. Roughly chop the basil leaves and set aside.Roughly cut the tomato into equally sized pieces.In a pan, heat some olive oil along with basil stems and garlic cloves until fragrant.Add the chopped tomatoes along with strained tomatoes and simmer on low heat for about 15 minutes.Season to taste with the sugar, balsamic vinegar and salt and pepper. STORAGE:This pasta sauce will keep for 4 days in the refrigerator. You can keep the cooked pasta in the refrigerator for 2 days.
