This Tomato Olive Pasta is a simple yet nourishing dish that comes together in just 15 minutes, making it perfect for busy days.
With whole plant-based ingredients, it’s rich in fiber, packed with plant protein, and delivers heart-healthy fats from olives and olive oil.
Naturally low in saturated fat and full of Mediterranean flavors, this recipe is an easy, wholesome, and satisfying option for everyday cooking or quick meal prep.
Tomato Olive Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 Wooden spoon (for stirring)
- 1 Measuring cup set
- 1 teaspoon measuring spoon
Ingredients
- 1 cup egg-free fusilli pasta
- 1 teaspoon olive oil
- ⅓ cup pitted green olives halved
- ½ cup tomato purée or passata
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt plus more to taste
For serving and garnish:
- Almond parmesan to taste
- Fresh basil leaves for garnish
Instructions
- Boil the pasta until tender: Fill a large pot with plenty of water, add a pinch of salt to season it, and bring it to a rolling boil over high heat. Once the water is bubbling, carefully add the fusilli pasta. Cook the pasta according to the package directions, usually around 8–10 minutes, until it is al dente—tender yet still slightly firm to the bite. Stir occasionally to prevent sticking. When done, drain the pasta in a colander and set it aside for later use.
- Sauté the olives for flavor: Using the same pot you boiled the pasta in (this reduces cleanup and keeps all the flavor), drizzle in the olive oil and warm it over medium-high heat. Add the halved green olives and let them cook for about 1–2 minutes, stirring gently so they heat evenly. The brief sautéing allows the olives to release their briny, savory aroma, which will deepen the overall flavor of the sauce.
- Combine pasta and sauce base: Reduce the heat to medium-low, then return the drained fusilli pasta back into the pot with the olives. Pour in the tomato purée (or passata), and sprinkle in the dried basil, dried oregano, and salt. Stir everything slowly and thoroughly, making sure each piece of pasta is well coated in the tomato sauce and infused with the herbal seasonings. Let the mixture warm together for a couple of minutes, so the flavors fully blend.
- Heat through and adjust seasoning: Allow the pasta and sauce mixture to simmer gently for another 1–2 minutes, just until everything is piping hot and cohesive. Taste and adjust the seasoning, adding a pinch more salt if needed. At this point, the pasta should be glossy, aromatic, and perfectly coated with the rich tomato-olive sauce.
- Garnish and serve beautifully: Transfer the pasta into a serving bowl or plate. Sprinkle generously with almond parmesan for a nutty, cheesy finish, and top with a few fresh basil leaves for brightness and color. Serve immediately while hot, and enjoy a quick, wholesome, and satisfying vegan meal.
Notes
- Cooking the pasta al dente ensures the best texture when tossed with the sauce.
- Using the same pot for both pasta and sauce reduces dishes and keeps the flavors concentrated.
- A quick sauté of olives enhances their briny depth, giving the sauce a Mediterranean flair.
- Almond parmesan adds a nutty, cheesy finish, but any dairy-free parmesan works beautifully.
- Fresh basil brightens the dish and balances the richness of the tomato sauce.
Chef’s Secrets for Best Results
The key to making this pasta shine lies in timing and simplicity.
Always salt your pasta water generously—it enhances the pasta’s flavor from within and reduces the need for excess seasoning later.
When sautéing the olives, avoid overcooking, as they can become too soft and lose their distinctive bite.
The tomato purée should be gently heated rather than heavily cooked, preserving its fresh, vibrant taste.
Finally, a light drizzle of extra olive oil before serving can add a silky finish, elevating the dish without much effort.
Serving Suggestions for More Enjoyment
This pasta is a complete meal on its own but pairs beautifully with a few side options.
For a fresh balance, serve it with a crisp green salad tossed in lemon vinaigrette or roasted vegetables like zucchini, bell peppers, or eggplant.
If you’d like to add more protein, grilled tofu or chickpea salad makes an excellent companion.
For a cozy Italian-inspired dinner, pair it with garlic bread or a slice of rustic sourdough to soak up the extra sauce.
A chilled sparkling water with lemon or even a glass of red wine makes a wonderful finishing touch.
Storage Tips to Keep Freshness
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water or a drizzle of olive oil to loosen the sauce and bring back the pasta’s softness.
Avoid freezing, as the pasta can lose its texture and become mushy once thawed.
For meal prep, you can cook the pasta and prepare the sauce separately, then combine just before serving for maximum freshness.
If making almond parmesan ahead, store it in a sealed jar in the pantry for weeks—it’s handy to sprinkle on other dishes too.
Frequently Asked Questions
1. Can I use whole wheat or gluten-free pasta?
Yes! Whole wheat pasta boosts the fiber content and adds a nutty flavor, while gluten-free varieties make this dish suitable for those with sensitivities. Just adjust the cooking time according to package directions.
2. Can I substitute black olives for green olives?
Absolutely. Black olives bring a milder, slightly sweeter flavor compared to green olives. Both work well, so use whichever you prefer or have on hand.
3. How can I make the sauce creamier?
For a creamier texture, stir in a spoonful of cashew cream, unsweetened plant-based yogurt, or coconut milk. This will give the sauce a luscious, silky finish without overpowering the tomato base.
4. Can I double or triple this recipe?
Yes, this recipe is easily scalable. Simply multiply the ingredients by two or three, and use a larger pot to ensure the pasta cooks evenly. It’s great for feeding a family or preparing for gatherings.
5. What can I use instead of almond parmesan?
If you don’t have almond parmesan, cashew parmesan, nutritional yeast, or even crushed walnuts can be used for a savory topping. Each offers a slightly different flavor, but all add a delicious, cheesy note.
