Step 1

Mince 1 garlic clove and store in a small container or storage bag

Step 2

Open the can of San Marzano whole peeled tomatoes and crush the tomatoes with your fingers into a storage container or bag. Pour in the remaining sauce from the can and store crushed tomatoes and sauce in the fridge

Step 3

Into a small bowl, add the sour cream, the Vegetable Base, and cornstarch and mix to combine. Seal the bowl with plastic wrap or cover with lid and store in the fridge.

Step 4

Place the 5 prepped ingredients on a pan in the fridge to create your Kit: garlic, tomatoes, sour cream mixture, and pasta.

Step 5

Cook the pasta to al dente according to package directions.

Step 6

Add the garlic to a preheated large skillet with a teaspoon of Extra Virgin Olive Oil.  Saute the garlic for 2 minutes on medium to low heat stirring it around so it doesn't burn.

Step 7

Next add the tomatoes and the tomato sauce that you have crushed. If you haven't crushed them yet, do so right as you add them to the pan!  Stir with the garlic and cook on medium-low heat for 5 minutes.

Step 8

Slowly whisk in the sour cream mixture to the tomatoes in the skillet.  Cook for another 5 minutes until the sauce thickens and starts to bubble (lightly cover with aluminum foil if it starts to splatter).  Add salt and pepper, mix, then add more if needed to taste.

Step 9

Stir in the basil, leaving a little for garnish.  If you cooked the pasta ahead of time and it is cold, put it in a strainer and run warm water over it to soften and separate it.  Stir the cooked pasta into the tomato sauce.

Step 10

Serve in a bowl or plate and garnish with basil and grated parmesan cheese (if you like).  Enjoy!