TOMATO AND OLIVE PASTA

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TOMATO AND OLIVE PASTA

Ingredients

  • 1 250G PACKET PASTA I use the 'Gluten Free Pulse Pasta - Chickpeas' by San Remo
  • 1 CAN DICED ITALIAN TOMATOES
  • 1 BROWN ONION Diced
  • 1 CUP MUSHROOMS Finely Diced
  • 5 KALAMATA OLIVES Finely Diced
  • 1 TBSP GARLIC Minced
  • 1 TSP KALAMATA OLIVE BRINE
  • 1 TSP SALT
  • 1/4 TSP CHILLI Powder
  • 1 TSP BASIL Dried
  • 1 TSP OREGANO Dried

OPTIONAL:

  • PINENUTS

Instructions

  1. ON A MEDIUM-HIGH HEAT, ADD SOME OLIVE OIL OR WATER TO A SAUCEPAN AND FRY THE DICED ONION UNTIL GOLDEN AND TRANSLUCENT.

  2. ADD THE GARLIC AND CONTINUE TO FRY UNTIL FRAGRANT (~1 MINUTE)

  3. REDUCE THE HEAT TO LOW-MEDIUM AND ADD THE MUSHROOMS, OLIVES AND OLIVE BRINE. ADD A SPLASH OF WATER AT THIS POINT.

  4. ADD THE HERBS, CHILLI AND SALT, STIR TO MIX THROUGH THOROUGHLY AND THEN ADD THE DICED TOMATOES.  ADD 1/4 CUP OF WATER AND THEN COVER THE SAUCE AND LET SIMMER FOR 20 MINUTES.

  5. WHILST THE SAUCE IS SIMMERING, BRING A POT OF WATER TO THE BOIL AND COOK THE PASTA ACCORDING TO THE PACKET'S INSTRUCTIONS. KEEP IN MIND THAT GLUTEN FREE AND WHOLE GRAIN PASTA OPTIONS OFTEN TAKE LONGER TO COOK.

  6. ONCE THE PASTA HAS COOKED, DRAIN THE WATER AND ADD THE PASTA TO THE SAUCEPAN WITH THE SAUCE AND TOSS TO EVENLY COAT THE PASTA. SERVE IMMEDIATELY.

NUTS: (OPTIONAL)

  1. FRY SOME PINENUTS IN SOME OLIVE OIL FOR 1-2 MINUTES OR UNTIL GOLDEN. SPRINKLE OVER THE TOP OF THE PASTA WHEN SERVING, FOR SOME CRUNCH.

Recipe Notes

SERVING SUGGESTION:
TOP WITH VEGAN PARMESAN CHEESE OR OTHER VEGAN CHEESE ALTERNATIVE, OR MAKE YOUR OWN VEGAN PARMESAN BY COMBINING THE FOLLOWING INGREDIENTS IN A BLENDER:

- 1 CUP CASHEWS
- 1 TBSP NUTRITIONAL YEAST
- 1 TSP GARLIC POWDER
- 1 TSP SALT

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