Italian Summer Pasta
Italian Summer Pasta for hot summer days! This vegan pasta recipe is tossed with crushed tomatoes, herbs, and olives, with a drizzle of olive oil and some vinegar to brighten things up. It couldn't be easier to make or more delicious to eat.
Servings 6
Calories 405kcal
Ingredients
- 14 oz rotini pasta regular or whole wheat
- 1 pint cherry tomatoes halved or quartered
- ½ cup pitted Kalamata olives halved
- 1 clove garlic thinly sliced or crushed
- 1 bunch fresh basil leaves about ½ cup torn
- 2 tablespoon fresh oregano de-stemmed and roughly chopped
- 1 tablespoon red wine vinegar
- 6 tablespoon good quality extra virgin olive oil
- salt and freshly ground pepper
Instructions
- Put a large pot of water on high heat. When it has come to a rolling boil, salt generously and place the pasta in to cook until al dente - about 10-15 minutes depending on your pasta.14 oz rotini pasta
- While the pasta is cooking, prep everything else.
- Add halved cherry tomatoes to a large bowl, then scrunch them with your hands to break down a bit.1 pint cherry tomatoes
- Now add torn basil, oregano, crushed garlic, and red wine vinegar, olives, and olive oil.½ cup pitted Kalamata olives, 1 clove garlic, 1 bunch fresh basil leaves, 2 tablespoon fresh oregano, 1 tablespoon red wine vinegar, 6 tablespoon good quality extra virgin olive oil
- When the pasta has finished cooking, drain, and immediately add the hot pasta to the waiting vegetables.
- Toss well to combine, season with salt and pepper to taste, and serve.salt and freshly ground pepper
Notes
- Nutrition values are an estimate only.
Nutrition
Calories: 405kcal | Carbohydrates: 54g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 188mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 18.4mg | Calcium: 57mg | Iron: 2.2mg