Vegan Olive & Sun‑Dried Tomato Pasta
Olive & Sun‑Dried Tomato Pasta is a vibrant, flavour‑packed classic inspired by Southern Italian cooking. Sweet, tangy sun‑dried tomatoes, briny olives, toasted nuts, and fresh herbs come together in a simple olive‑oil base that coats every strand of pasta perfectly. This fully vegan version skips all dairy and animal products, letting the natural richness of the Mediterranean ingredients shine — quick to make, deeply satisfying, and full of bold, sun‑ripened taste.
Shared by huma
Time
20 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 300g linguine, spaghetti, or your favourite long pasta
- 8–10 sun‑dried tomatoes (in oil), drained and roughly chopped
- ½ cup pitted black or green olives, halved
- 2 tbsp capers, rinsed
- ÂĽ cup walnuts, pine nuts, or almonds, roughly chopped and lightly toasted
- 2 garlic cloves, thinly sliced
- 4 tbsp extra virgin olive oil (plus extra for finishing)
- 1 tsp dried oregano or chilli flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley or basil, chopped
- ÂĽ cup reserved pasta cooking water
👩‍🍳 Instructions
- 1
Cook pasta: Bring salted water to a boil, add pasta, and cook until al dente according to packet instructions. Reserve ÂĽ cup of starchy cooking water before draining.
- 2
Sauté aromatics: While pasta cooks, heat olive oil in a large pan over medium‑low heat. Add garlic and cook gently until fragrant — do not brown.
- 3
Build the sauce: Stir in sun‑dried tomatoes, olives, capers, toasted nuts, oregano/chilli flakes, salt, and pepper. Sauté for 2–3 minutes to blend the flavours.
- 4
Combine: Toss the drained pasta into the pan along with the reserved cooking water. Stir well over low heat for 1 minute until everything is evenly coated and the sauce clings to the pasta.
- 5
Finish: Turn off heat, stir in fresh herbs, and drizzle with a little extra olive oil. Serve warm.