Sundried Tomato & Olive Pasta
This Sundried Tomato & Olive Pasta is made with less than 10 ingredients and can easily fit into your list of quick-dinners-to-make during the week! Oh, and it's freaking delicious.
I've been making this Sun dried Tomato & Olive Pasta for months now. It's become a go-to in my kitchen as a really easy dinner made with just a couple ingredients and absolutely loads of flavour. This dish is perfect during the week when you don't have a ton of time (all you need is one pan) and it makes fantastic leftovers for lunch.
Simple Ingredients Are All You Need
All of the ingredients in this pasta recipe mix perfectly. Sun dried tomatoes, Kalamata olives, cherry tomatoes and the classic richness of oregano bring everything together. I also like adding a small handful of finely chopped kale for some mineral-rich goodness. You could also use spinach.
I like to use sun dried tomatoes that are dry in a package. I just soak them in warm water for 5 minutes or so and drain before using them. Sun dried tomatoes packed in oil are also fine; just drain out the oil first.
I often pair this pasta with roasted chicken breast, sausage, or even sliced up and added to the sauce. I recommend adding a protein of choice to make this dish more satisfying.
How to Make Sundried Tomato & Olive Pasta
The best part about this pasta is that it can be made all in one pan — and in less than 20 minutes!
Add all ingredients to pan with olive oil: cherry tomatoes, sun dried tomatoes, olives, herbs & sea salt.
Sauté over medium heat for about 15 minutes until cherry tomatoes soften. You can poke them a bit to release their juices.
Mix with cooked pasta and serve right away with roasted chicken breast, sausage, or your favourite meatballs!
You can also use spiralized zucchini for this recipe as a pasta alternative. Use 2 small zucchinis.
Sundried Tomato & Olive Pasta
A simple but rich pasta dish made with a just few fresh ingredients.
Servings: 2
Ingredients:
2 cups cherry tomatoes
1/2 cup sun dried tomatoes (soak in water or packed in oil, drained)
1/3 cup kalamata olives, pitted, sliced
3 tbsp olive oil
1 tbsp dried oregano
2 tsp dried basil
2 tsp sea salt
1/2 tsp garlic powder
black pepper to taste
4 cups cooked pasta
chicken breast, sausage or meatballs (*optional)
a small handful finely chopped kale (optional)
Instructions
Add olive oil to pan and heat over medium.
Add whole cherry tomatoes.
If you use sun dried tomatoes that are dry in a package, soak in warm water for 5 minutes. Drain. Or, simply drain oil from oil-packed tomatoes. Add to pan.
Chop olives, finely chop kale, and add to pan with herbs, garlic and sea salt. Stir all ingredients together well and let cook over medium-low heat for about 15 minutes until softened. Poke wilted tomatoes to release some juices.
Cook pasta as per package directions. You'll need about 4 cups cooked noodles. Add to pan and stir.
Serve immediately with a side of roasted chicken, sausage, homemade meatballs or another protein of choice. Alternately, this can also be chopped and added to sauce while cooking. Enjoy!
You can easily double or triple this recipe for additional servings.