Servings: 4

Prep time: 10 mins

Total time: 30 mins

This filling dish is a weeknight family favourite!

Course:

main meal

vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free option, nut free, soy free, super easy, one pot, pasta / noodles

Ingredients

• 3 garlic cloves, minced

• 1/2 cup black kalamata olives, pitted and diced

• 1 tsp red chilli flakes (optional)

• 3 tbsp capers

• 1 x 400g can artichoke hearts, quartered

• 2 x 400g cans whole tomatoes, crushed by hand

• Cracked pepper

• 500g wholemeal penne pasta

• ¼ cup basil leaves, torn by hand

• 2 tbsp nutritional yeast flakes (optional)

Directions

1. In a large non-stick pan over medium-low heat, add garlic with a splash of water and saute for 1 minute.

2. Add olives, chilli flakes, capers and artichoke hearts and continue cooking for 2 minutes.

3. Add tomatoes and simmer for 10 minutes. Season with cracked pepper.

4. Heat a large pot of water over high heat until boiling, then add the penne pasta. Reduce heat to maintain a simmer and cook pasta for about 7-8 minutes or until al dente.

5. Drain pasta and mix with sauce, then serve with torn basil over top and optional nutritional yeast..

➟ Learn more about healthy plant-based cooking

Variations

For a gluten-free option, choose gluten-free whole grain or pulse pasta.

Chef's tips

To reduce the sodium content, pre-soak the olives in water, then drain before using

Contributor

Jeremy Lanford

Rate this recipe

Comments

May take a moment to load