Easy Homemade Pasta Marinara with Olives & Sun-Dried Tomatoes
Prep time
Cook time
Total time
This is a wonderfully easy and delicious recipe from Quick-fix Vegan, reprinted with permissions from author Robin Robertson
Author: Robin Robertson
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
12 ounces uncooked pasta (use gluten-free, if needed)
1 tablespoon olive oil
5 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
¾ cup pitted kalamata olives, halved (can sub green or black olives)
¼ cup oil-packed sun-dried tomatoes
2 tablespoons minced fresh parsley
¼ cup chopped fresh basil leaves
½ teaspoon salt
¼ teaspoon red pepper flakes
Freshly ground black pepper, to taste
Instructions
Cook the rotini in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the crushed tomatoes and the diced tomatoes and simmer until the tomatoes have broken down a bit, 5 minutes.
Add the olives, sundried tomatoes, parsley, basil, salt, red pepper flakes, and black pepper to taste. Cook to blend flavors, stirring occasionally, about 4 minutes longer. Drain the cooked pasta well and serve topped with the sauce.