Vegan Sauerkraut And Tomato Pasta - cooking recipe

Ingredients

1 1/2 cups sauerkraut, drained
1 (28 ounce) can diced tomatoes
1/4 teaspoon brown sugar
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper
1 lb campanelle pasta

Preparation

Heat the oil in a large pan over medium heat. Add the garlic and saute until golden brown. Add the sauerkraut and saute until it starts to soften, about 5 minutes. Add the tomatoes, brown sugar and seasonings, stir, and simmer for about 15 minutes.
Taste and adjust seasonings.
While the sauce is simmering, cook the noodles until al dente. Drain, return to the pot, and toss with some olive oil.
Pour in the sauce and toss with the pasta.
Optional: Drain, slice, and fry tofu with the sauerkraut for added protein.