An easy vegan tomato-olive pasta is the perfect side dish to use up ripe summer tomatoes.
The simplest vegan side dish! This vegan tomato-olive pasta is a breeze to whip up and a perfect way to use up summer tomatoes.
I just can’t get enough of this simple vegan tomato-olive pasta recipe. It’s just so easy to throw together, and it’s a great way to use up lots of summer veggies. The beauty of this pasta is that you can add almost anything to it!
This side dish would be perfect with your favorite plant-based protein. Try it with Meati Classic Cutlets or with Impossible Meatballs for a perfect vegan dinner option.
How to make this vegan tomato-olive pasta
What you need
- Pasta: I’ve been cooking my way through my fusilloni pasta (like in my vegan pasta salad recipe). It’s such a fun shape! Try it with fusilli, rotini, or even rigatoni.
- Aromatics: I use shallot, garlic, bell pepper, and a red Fresno chili pepper to flavor the sauce.
- Castelvetrano olives: I love these olives for their mild, buttery flavor. Try it with your favorite olive!
- Tomatoes: I use fresh, ripe tomatoes. You can also use a can of diced tomatoes.
- Basil: Fresh basil is the perfect finishing touch! This sauce would also be good with freshly minced parsley added at the end.
How to make it
- Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Step 2: As you wait for the pasta water to boil, sauté the aromatics together. Once they soften, add the olives. Finish with the diced tomatoes and bring to a boil. Reduce the heat and simmer for about 15 minutes. You want to maintain the fresh taste of the tomatoes, so no need to simmer for too long.
- Step 3: Add the basil and cooked pasta to the sauce and toss to coat. That’s it!
You’re ready to serve it up. Simply transfer the pasta to a serving platter and finish with fresh basil on top. You could also add a bit of grated plant-based Parmesan cheese on top if you’re craving a more decadent, creamy finish.
Vegan Tomato-Olive Pasta
An easy vegan tomato-olive pasta is the perfect side dish to use up ripe summer tomatoes.
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Servings: 4 as a side dish
Calories: 302kcal
Ingredients
- 8 ounces fusilloni pasta or use fusilli, rotini, or rigatoni
- 1 tablespoon extra virgin olive oil
- 1 orange bell pepper trimmed, seeded, and small-diced; or use a red or yellow bell pepper
- 1 shallot peeled and minced
- 3 cloves garlic peeled and minced
- 1 red Fresno chili pepper trimmed and minced; or use crushed red pepper to taste
- ½ cup Castelvetrano olives pitted and torn in half
- 3 ripe tomatoes about ¾ pound total; trimmed and diced; or use 1 14.5-ounce can of diced tomatoes
- ½ cup basil torn; plus more for serving
- Salt and pepper
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
Sauté the aromatics:
- Meanwhile, prepare the sauce. Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the bell pepper, shallot, garlic, and red Fresno chili pepper. Cook, turning occasionally, for 5 to 6 minutes until the bell pepper softens. Be careful not to burn the garlic; adjust the heat as needed. Add a pinch of salt and pepper.
Simmer the sauce:
- Add the olives and tomatoes and season with a big pinch of salt and pepper. Turn the heat to high. As soon as the liquid from the tomatoes begins to bubble, turn the heat to low. Simmer, stirring occasionally, for 10 to 15 minutes until the tomatoes soften. Taste and add salt and pepper.
Finish the pasta:
- Add the basil and cooked pasta to the sauce and toss to coat. Cook for 1 minute. Turn off the heat.
To serve:
- Transfer the pasta to a serving platter. Finish with more fresh basil on top. Enjoy!
Nutrition
Calories: 302kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 274mg | Fiber: 5g | Sugar: 7g
