Prep 5 mins
Cook 25 mins
I never thought that sauerkraut would be good in a pasta dish, but after trying this out, I proved myself wrong! This is a great, heardy, tangy dish that any kraut-lover will surely enjoy.
- 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
- Heat the oil in a large pan over medium heat. Add the garlic and sauté until golden brown. Add the sauerkraut and sauté 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.
We thought this was ok. Mostly it tasted like pasta and sauerkraut. It was fine but probably not something I'd make again. It did make me crave reubens though! :)
We loved this! Only changes were to leave out the oil and used just a tad of oil spray and added some hot chili flakes. Yum Yum Yum! Served over wide whole wheat noodles with a side of roasted asparagus. Super easy and tasty- perfect for a weeknight meal. Did not add any tofu- it was fine without it. Thanks for posting! Will make this tangy treat again for sure.