Ten-Minute Sun-Dried Tomato and Olive Pasta

Name: Ten-Minute Sun-Dried Tomato and Olive Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly Ground Black Pepper; 59 milliliters Chopped Fresh Basil Leaves; 2 Tbsps Minced Fresh Parsley; 5 Cloves Garlic, minced; 177 milliliters Pitted Kalamata Olives, halved; 59 milliliters Oil-Packed Sun-Dried Tomatoes; 1 Tbsp Olive Oil; 0 teaspoons Red Pepper Flakes; 12 ounces Rotini; 1 teaspoons Salt; 411 grams Diced Tomatoes, drained

You can never have too many main course recipes, so give Ten-Minute Sun-Dried Tomato and Olive Pastan a try. One serving contains 424 calories, 13g of protein, and 10g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of olive oil, kalamatan olives, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Cook the rotini in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a saucepan over medium heat.

Ingredients you will need

Pasta

Water

Cooking Oil

Equipment you will use

Sauce Pan

Pot

Add the garlic and cook until fragrant, 1 minute. Stir in the crushed tomatoes and the diced tomatoes and simmer until the tomatoes have broken down a bit, 5 minutes.

Ingredients you will need

Crushed Tomatoes

Tomato

Garlic

Add the olives, sundried tomatoes, parsley, basil, salt, red pepper flakes, and black pepper to taste. Cook to blend flavors, stirring occasionally, about 4 minutes longer.

Ingredients you will need

Red Pepper Flakes