HOW TO PREPARE IT:

Let the dried tomatoes soak in cold water for 10 minutes, rinse, dry and cut into slices.
Remove the kernel from the olives and cut them into slices. Clean and dry the basil.
Put all the ingredients in the mixer, add EVO oil and chili, adjust the salt and blend everything.
Pour the sauce obtained in a large pan for pasta.
Add the red vegan pesto. Cook the pasta, drain and mix with the sauce obtained.
Serve the pasta finishing with a sprinkling of toasted breadcrumbs.