Tomato Penne with Fresh Microgreens

Penne pasta tossed in a rich tomato and garlic sauce with cherry tomatoes.
Finished with a generous handful of fresh microgreens.

🔪 Ingredients

• 200g penne pasta
• 1 tbsp olive oil
• 1 garlic clove, minced
• 300g cherry tomatoes (whole or halved)
• 300ml tomato passata or crushed tomatoes
• Salt and pepper to taste
• A pinch of dried oregano or basil (optional)
• A handful of fresh microgreens (e.g. red cabbage, broccoli, mustard)

🍳 Instructions

1. Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
2. In a pan, heat olive oil and gently sauté garlic until fragrant (1–2 min).
3. Add cherry tomatoes and cook for 5 minutes, until slightly softened.
4. Stir in passata, salt, pepper, and herbs. Simmer for 10 minutes.
5. Add the cooked penne to the sauce and mix well to coat.
6. Plate and top each portion with a generous amount of microgreens.

🌱 Serving Suggestion

Serve hot with a side of crusty bread or a green salad. Optionally top with grated Parmesan or vegan cheese substitute.