Pasta with tomato and olive sauce (Vegan)

A simple yet flavorful pasta dish that comes together in no time—perfect for busy weeknights. This recipe is completely plant-based, featuring a rich tomato and olive sauce that delivers bold Mediterranean flavors. While the original version is vegan, I added a sprinkle of leftover Gouda from the fridge for an extra touch. Feel free to top it with your favorite vegan cheese or skip it entirely to keep the dish fully vegan.

Ingredients: (For 3-4 servings)

• 400 g diced tomatoes in juice (from a can)
• a small head of garlic
• 2 red onions
• 300 g light olives – unsalted (ideally pitted)
• 400 g tomato-based pasta sauce, your favorite version
• 250 g pasta (I had spaghetti with cuttlefish ink, use whatever you like or have at home)
• pepper + salt
• fresh basil leaves
• 2 teaspoons sugar
• 15 ml olive oil

Preparation:

Cook the pasta according to the package directions. Once done, drain and set aside.

Peel and thinly slice the onion and garlic.

Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and sauté for about 2 minutes until it begins to soften. Stir in the garlic and continue to sauté for another 2 minutes. Add the diced tomatoes and pasta sauce, stirring well to combine all the ingredients.

Cover the pan with a lid and let the sauce simmer over medium heat for about 10 minutes, stirring occasionally. Add the pepper and sugar, stir to combine, then cover and cook for another 1–2 minutes. Next, stir in the olives, cover again, and cook for an additional 2 minutes. Finally, add the cooked pasta to the pan, mix well to coat it in the sauce, and cook for another 1–2 minutes. Then turn off the heat.

Transfer to a bowl and garnish with fresh basil leaves and optionally, if desired, a little grated cheese.

If you try the recipe, let me know how you liked it! 😊

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