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:
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
  1. 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.
  2. 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.
Nutrition Information
Serving size: ¼ recipe Calories: 419 Fat: 9.2g Saturated fat: .9g Carbohydrates: 70.8g Sugar: 13.9g Fiber: 8.2g Protein: 16g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-homemade-pasta-marinara