Tomato & Kalamata Olive Pasta

Last Updated: November 21, 2013

This is another of my staple, quick recipes. I usually use a vine-ripened tomato because they’re sweeter. The cheapest (and fastest) way to get kalamata olives is in the deli section. They usually have them pre-pitted at the olive bar, so you can just fill a container with the exact amount you need and pay per pound.

Tomato & Kalamata Olive Pasta
Serves: 2
2 servings of any kind of pasta (spaghetti, penne etc.)
1-2 garlic cloves, minced
olive oil
1 tomato, chopped
1/2 cup of kalamata olives, pitted, roughly sliced
1/2 teaspoon oregano

1. Cook pasta according to specific pasta directions (usually about 10 minutes). Drain, set aside.
2. Heat olive oil (you can just use the same pan you cooked the pasta in) on med-heat. Add minced garlic (this is easiest with a garlic press). The garlic should take about 1 minute. It burns quickly, so keep an eye on it.
2. Add the chopped tomato, kalamata olives, and oregano to the pan. Mix for 2-3 minutes.
3. Immediately add the pasta back in and toss to combine everything.

Healthy –This is a really healthy way to eat pasta, so seriously, don’t worry so much about the carbs and just try to eat a balanced diet. And again, olives are the good kind of fat.

Vegan – Just make sure the pasta you use is vegan.

Ingredient List: pasta (I usually use penne or spaghetti), olive oil, garlic, vine-ripe tomato, kalamata olives, oregano.

Cook book: Yours truly.