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Pasta with Olives, Rocket and Roasted Tomatoes

Pasta with Olives, Rocket and Roasted Tomatoes

Do you ever have those days when you have very little energy to figure out what in the world you are going to make for dinner and your number one priority is to get home and slip into your most comfortable set of pj's? 

I sure do! I've gotten pretty good at planning my daily meals ahead of time but there are some days where things do not go as planned because….life. Regardless, we still need good plant based fuel to nurture our bodies so we have the energy required to deal with this kind of days and to replenish at the end of the day. 

For that reason I came up with this recipe that allows me to properly feed myself and my family without having to do too much planning ahead of time nor spend too much time in the kitchen. It had to be easy and made with ingredients I usually have at home already, so let me show you what I came up with.

This is one of the easiest recipes I've put together but it's still comforting, heart warming and delicious. I want you to have options for those hectic days and make sure you don't fall off the vegan wagon, or the healthy one for that matter. 

We only need 7 ingredients, cherry tomatoes, olives, rocket and olive oil, plus the pasta, and some salt and pepper to season it; as you can see I was not exaggerating about the simplicity of this dish and the preparation is on the exact same lines. 

To make it a bit more interesting and get the most flavour out of our ingredients with the minimal effort required we are tossing the cherry tomatoes with some olive oil and putting them in the oven. The roasted tomatoes will give our dish a great smokey flavour and the water released from the tomatoes will add the perfect amount of moisture to the pasta.

Once you have the tomatoes ready and the pasta is nicely cooked all that it is left to do is heat up a spoon full of olive oil in a big skillet, add the pasta and the rest of the ingredients, mix everything really well and season with salt and pepper. 

Even though we are aiming for a simple, easy and quick pasta dish don't you think you'll be getting an insipid meal here. I made this past inspired by mediterranean cuisine flavours, where they use just a few fresh basic ingredients to create amazing recipes full of colour and flavour.

In merely 20 minutes you have a beautiful and delicious dinner ready for you and your family to enjoy. You can even have this pasta for lunch, serve it with a salad if you are looking for a bigger meal or you can even make enough to have leftovers and take it with you the next day, it's easy to pack, it will stay nice and fresh without having to be refrigerated for a few hours. 

Ingredients
4
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Gluten, Olives, Tomatoes

Ingredients

For the pasta

  • 12 oz pasta

For the vegetables

  • 112 cups black olives (stone removed)
  • 112 cups cherry tomatoes (cut in half)
  • 112 tablespoons olive oil
  • 112 cups rocket (washed and chopped)

For the seasoning

  • 12 tsp black pepper (ground)
  • 12 tsp sea salt

Directions

  1. Preheat the oven to 225 degrees (430 F) and also a pot of water and prepare the pasta according to the instruction on the package.
  2. Mix the chopped cherry tomatoes with 1/3 of the olive oil and roast them in to oven for about 20 minutes.
  3. Use a big skillet and heat up the rest of the oil and add the cooked pasta and the vegetables, mix well before you adjust the seasoning.
  4. Before serving adjust taste and place some paste on a plate, enjoy!

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