Ten-Minute Sun-Dried Tomato and Olive Pasta
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
Serves: 4 servings
  • 12 Ounces Rotini
  • 1 Tablespoon Olive Oil
  • 5 Cloves Garlic, minced
  • 1 (28-ounce) Can Crushed Tomatoes
  • 1 (14.5-ounce) Can Diced Tomatoes, drained
  • ¾ Cup Pitted Kalamata Olives, halved
  • 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
  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.
Gluten-Free: Use your favorite gluten-free pasta. Yes, its that easy.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/ten-minute-sun-dried-tomato-and-olive-pasta