This week’s recipe is from Chef Robin Robertson, author of Global Vegan Kitchen and numerous other excellent vegan cookbooks.
Imported black and green olives are best in this sauce, but if all you have is the regular supermarket variety, they can be used in a pinch. For extra protein, stir in a can of drained and rinsed cannellini beans or other white beans. Recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson with recipes by Robin Robertson © 2010. Used with permission.
1 pound of your favorite pasta
1 tablespoon olive oil
3 large garlic cloves, minced
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, drained
1/4 cup pitted and sliced green olives
2 tablespoons capers, drained and chopped
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon minced fresh basil or I teaspoon dried
1 tablespoon minced fresh parsley or1 teaspoon dried
Salt and freshly ground black pepper
1. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente. Drain the pasta and place in a large bowl, tossing with a little olive oil to prevent sticking.
2. Heat the oil in the same pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, the black and green olives, capers, red pepper flakes, basil, and parsley. Season with salt and pepper to taste. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally.
3. Add the reserved pasta and toss gently to combine and heat through.
Makes 4 servings