Vegan Tomato and Olive Pasta

Vegan Tomato and Olive Pasta is a vibrant Greek-inspired dish that combines the rich flavors of ripe tomatoes and briny olives, creating a delightful Mediterranean experience. This quick and easy recipe is perfect for a healthy weeknight dinner, packed with fresh ingredients and plant-based goodness.

Ingredients

• Whole wheat pasta - 200 grams
• Cherry tomatoes - 250 grams, halved
• Black olives - 100 grams, pitted and sliced
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Fresh basil - 10 grams, chopped
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they soften and release their juices.
4. Stir in the sliced black olives, dried oregano, red pepper flakes (if using), and season with salt and black pepper. Cook for an additional 2-3 minutes.
5. Add the cooked pasta to the skillet along with a splash of reserved pasta water and lemon juice. Toss everything together until well combined, adding more pasta water if needed to create a light sauce.
6. Remove from heat and stir in the chopped fresh basil. Serve warm, garnished with additional basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, promoting heart health.
• High in fiber from whole wheat pasta and vegetables, aiding digestion.

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