Vegan Pasta With Olive And Tomato Sauce Recipe

About this recipe

A delicious and quick vegan pasta dish featuring a savory tomato sauce with black olives, capers, and a hint of spice. Perfect for a satisfying dinner.

Ingredients

• 25 g Parsley
• 500 g Barilla Spaghetti Pasta
• 1 ltr Bertolli Extra Virgin Olive Oil
• 60G Primi Piatti Red Chilli Flakes
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 200 g Hommade Tomato Puree
• 450 g American Garden Green Pitted Olives

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. While the water is heating, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 teaspoon of red pepper flakes and cook for 1 minute to release the flavors.
3. 3. Add 1 can (28 oz) of tomato puree, 1/4 cup of green olives, and 1/2 cup of green olives to the skillet and stir to combine, bringing the mixture to a gentle boil.
4. 4. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
5. 5. Meanwhile, cook 1 pound of spaghetti in the boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
6. 6. Add the cooked spaghetti directly to the skillet with the sauce, along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated with the sauce.
7. 7. Serve immediately, garnished with fresh parsley if desired.