Tomato Olive Pasta
A quick and flavorful vegan pasta made with tomato purée, green olives, and aromatic herbs. This 15-minute recipe is fiber-rich, protein-friendly, and heart-healthy, making it a perfect weeknight dinner or meal-prep option.
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.
