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from Vegan Yum Yum First I saw the recipe on Vegan Yum Yum, and then I saw versions of it on a whole bunch of vegan blogs and I was like "WANT." And then the CSA sent me a bunch of tomatoes and it was clear that this pasta was meant to be. I doubled the recipe, and I don't know what kind of crazy-ass huge tomatoes Lolo is using, but it took me about seven tomatoes to get 4 cups of chopped tomatoes, not two. I didn't have any fresh basil, so I threw in a couple of cubes of frozen basil. This turned out super creamy and delicious. I threw some halved cherry tomatoes in the pasta at the last minute, just to get a little bit of interesting texture in there, and it turned out really nice. The boyfriend and I have this running joke that the pasta I make never has enough sauce. (I love pasta with olive oil and chunks of veggies and no real sauce at all, or with pesto which he claims is not sauce either.) When I made this I was like "Baby, I think I finally made pasta with a real sauce," and he was like "Finally!" So, make this pasta and your sauce-loving boyfriend will be so happy he won't even mind that you used whole wheat spaghetti. Local: Tomatoes

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