Prep time: 10 mins
Total time: 30 mins
This filling dish is a weeknight family favourite!
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free option, nut free, soy free, super easy, one pot, pasta / noodles
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
500g wholemeal penne pasta
¼ cup basil leaves, torn by hand
2 tbsp nutritional yeast flakes (optional)
In a large non-stick pan over medium-low heat, add garlic with a splash of water and saute for 1 minute.
Add olives, chilli flakes, capers and artichoke hearts and continue cooking for 2 minutes.
Add tomatoes and simmer for 10 minutes. Season with cracked pepper.
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.
Drain pasta and mix with sauce, then serve with torn basil over top and optional nutritional yeast..
For a gluten-free option, choose gluten-free whole grain or pulse pasta.
To reduce the sodium content, pre-soak the olives in water, then drain before using
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