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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Prep Time: 10

Cook Time: 10

Inactive time: 15

Total Time: 35

Servings: as a side dish

Calories: 302kcal

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

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.

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.

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.

Add the basil and cooked pasta to the sauce and toss to coat. Cook for 1 minute. Turn off the heat.

Transfer the pasta to a serving platter. Finish with more fresh basil on top. Enjoy!