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A fork digging into Tomato Olive Pasta

Easy Tomato Olive Pasta (Vegan)

This easy Tomato Olive Pasta Recipe is the perfect quick and fuss-free lunch or dinner! Ready in just 15 minutes and made with basic ingredients.
Course Main Course
Cuisine Italian, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving
Calories 360kcal
Author Bianca from Elephantastic Vegan


  • 1 cup egg-free fusilli pasta
  • 1 teaspoon olive oil
  • 1/3 cup pitted green olives - halved
  • 1/2 cup tomato purée/passata
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt + more to taste

To serve and garnish


  • Boil the fusilli in a large pot with water. Once the pasta is cooked, drain and set aside. 
  • In the same pot you cooked the pasta, add the olive oil and bring it to medium to high heat. Add the green olives and let them cook for 1-2 minutes. 
  • Then add the pasta back into the pot to the olives and reduce the heat. Add the tomato purée, herbs and salt. Stir everything together and serve once everything's hot. 
  • Sprinkle with Almond Parmesan and garnish with fresh basil.


I always have Almond Parmesan or Cashew Parmesan at home. It's super quick to make, lasts a long time (months!) and it's delicious over any pasta or risotto dish - even pizza! 


Calories: 360kcal | Carbohydrates: 58g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 1147mg | Potassium: 708mg | Fiber: 5g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 13.9mg | Calcium: 81mg | Iron: 3.9mg