Source of tomato

Ingredients:
One 12-oz box of rotini or farfalle pasta
One 9-oz bag of baby spinach
One 2-oz container of fresh basil
Two 10-oz containers of grape tomatoes
1/4 cup of extra virgin olive oil
1/4 cup of minced garlic
One green bell pepper, diced
One 9.5-oz jar of pitted Kalamata olives (Mezzetta or Vigo are fine)
One cup of Bragg’s Nutritional Yeast
Two 15-oz cans of garbanzo beans
Directions:
Really simple recipe here. Slice the grape tomatoes into halves or thirds, set them aside in a mixing bowl and salt them liberally. Roughly chop your spinach, basil, olives, and bell pepper. Mince the garlic. Boil your pasta in heavily-salted water until it’s al dente, drain and set aside. Do the same with your chickpeas. By now, the tomatoes should have created a lot of juice from sitting in the bowl with all the salt you added.
Once that’s all done, mix all ingredients together in an enormous mixing bowl, adding the nutritional yeast last. You want to stir in the nutritional yeast until it combines with the oil and juice from your tomatoes into a kind of sauce.