A lovely, light sauce that perfectly complements pasta, this is simple and quick to make if you’re after a fuss-free midweek meal option. Rich in vitamin C and seasoned with oregano and basil, it’s great for serving if you’re in company.
1. Add the oil and butter into a small saucepan over a medium heat. Oil is added as it can handle the heat better, ensuring the butter won’t burn. Once it’s heated through add the garlic, cook for a minute then add the onion.
2. Give the onion five minutes to soften, then add the tomato puree and olives. Give those another five minutes to cook, then add the chopped tomato, herbs, then season with salt, pepper and sugar (if your tomatoes are a little bitter/acidic). Then pop a lid on, reduce the heat to medium low, and leave to cook for 15 minutes, stirring every now and then.
3. Finally blend until smooth with a blender or stick blender, then stir through cooked pasta. Serve with garlic bread for a classic carbs plus more carbs combo.
I hope you give this delicious tomato and black olive pasta sauce a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)
Full of healthy benefits, tomatoes are good for the heart, hair, skin and eyes. They are also immune boosting due to their high antioxidant properties and include vitamin C and beta carotene.
Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.
Want more delicious recipes straight to your inbox?
Discover the story of Alfred Vogel
Nature is just about the best thing we’ve got!