Remember to use a boxed variety of pasta when looking for a vegan pasta dish. Most fresh and many frozen pastas are made with eggs. You should also check the ingredients of any dry pasta you buy, just to be sure.

INGREDIENTS | SERVES 8

• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• ½ cup assorted olives, such as Picholine, Ligurian, Kalamata, or niçoise, pitted
• 1 tablespoon small (nonpareil) capers
• Pinch of crushed red pepper flakes
• ½ cup roughly chopped Italian parsley
• 2 cups chopped tomatoes
• 2 cups Basic Fresh Tomato Sauce or other tomato sauce
• Salt and pepper to taste
• 1 pound linguine, cooked al dente, drained, rinsed, and tossed with olive oil
• 2 tablespoons unsalted butter (optional, not vegan)
• ¼ cup grated Parmigiano Reggiano cheese (optional, not vegan)

1. Heat the olive oil and garlic in a large, heavy-bottomed skillet or Dutch oven until it sizzles; add the olives, capers, red pepper flakes, and parsley. Cook 2 minutes; add the tomatoes. Cook until the tomatoes soften into a chunky sauce; add the tomato sauce, season to taste, and bring back to a simmer.

2. Add the cooked linguine; cook until heated through. Remove from heat, adjust seasoning, and toss with butter and cheese if desired. Serve sprinkled with additional chopped parsley.