Linguine with Olives, Capers, and Tomatoes
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)
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.
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.
Skip the Oil in the Boil
I've never found adding oil to the pasta cooking water to do anything but make cleanup harder. Pasta added to oiled water still sticks together. The best way to prevent sticking is to stir the pasta immediately after adding it to a sufficient amount of rapidly boiling water. Stir again after a minute or two to catch any remaining clumps.