Tomato and Olive Pasta

Name: Tomato and Olive Pasta
Prep time: 11 min
Cook time: 9 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g short pasta; 4 tomatoes; 1/2 cup pitted olives; 3 cloves garlic; 2 tbsp olive oil; 1 tsp dried oregano; 3/4 tsp salt

Grated tomato, olives, and garlic make a quick sauce that clings to the pasta.

Vegan

Cooking time: 20 min
Hands-on time: 11 min
Free time: 9 min
Difficulty: Easy
Cuisine: Italian
Calories: 425
Contains: Gluten

Grating the tomatoes removes the time needed for chunks to collapse; a wide skillet concentrates them while the pasta cooks.

Before you start

Before turning on the heatUse ripe grated tomatoes and pitted olives; there is no time to peel tomatoes or stone olives during cooking.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the pasta

400 g short pasta — packet time 9 minutes or less
4 tomatoes — ripe and grated
1/2 cup pitted olives — halved
3 cloves garlic — finely chopped
2 tbsp olive oil — for cooking
1 tsp dried oregano — dried
3/4 tsp salt — divided

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Medium pot with a lid — The pasta water is used to loosen the sauce and bind it to the pasta.
Wide sauce skillet — Set it out before starting so the recipe stays within its short cooking time.

Method

Bring the water to a boil and grate the tomatoes and chop the olives and garlic.
4 min
You’ll know it’s ready when
The sauce ingredients are ready before the pasta goes into the water.
Tip: This is a short recipe; preparing everything first prevents the pasta from overcooking.
Boil the pasta in salted water until just firm, reserving half a cup of the cooking water.
9 minYou can walk away
You’ll know it’s ready when
The pasta is tender outside with a little resistance at the center.
Tip: Drain it a minute before fully cooked because it will finish in the sauce.
Heat the oil and stir the garlic, then add tomatoes, oregano, and salt.
3 min
You’ll know it’s ready when
The sauce is fairly thick with small rather than watery bubbles.
Tip: Keep the heat moderate so garlic does not burn and yogurt does not split.
Add the pasta, olives, and a quarter cup of pasta water and toss to coat.
3 min
You’ll know it’s ready when
The sauce coats every piece without pooling in the pan.
Tip: Add pasta water a spoonful at a time; excess cannot be taken back out.
Taste and finish with extra olive oil or oregano as needed.
1 min
You’ll know it’s ready when
The flavor is balanced and the pasta is hot and ready to serve.
Tip: Serve at once; a quick sauce thickens as it stands.