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ROTINI WITH 10 MINUTE TOMATO OLIVE SAUCE

 

Quick Fix Vegan
by Robin Robertson

Serves 4
 

INGREDIENTS

    • 12 ounces rotini
    • 1 tablespoon olive oil
    • 5 cloves garlic, minced
    • 1 (28-ounce) can crushed tomatoes
    • 1 (14.5-ounce) can diced tomatoes, drained
    • 3/4 cup pitted kalamata olives, halved
    • 1/4 cup oil-packed sun-dried tomatoes, minced
    • 2 tablespoons minced fresh parsley
    • 1/4 cup chopped fresh basil leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon red pepper flakes
    • Freshly ground black pepper
     

DIRECTIONS

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. 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.

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. Drain the cooked pasta well and serve topped with the sauce.

 

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