Healthy & delicious recipes from A.Vogel

Tomato, Garlic and Black Olive Pasta Sauce

  • Time:  min
  • Easy
  • 3-4
  • Time: 25 min
  • Easy
  • 3-4

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.


Tomato, Garlic and Black Olive Pasta Sauce

  • 1 tsp of of both dairy free butter and oil
  • 2 cloves of garlic, sliced
  • 1 small brown onion, thinly sliced
  • 1 tbsp of tomato puree
  • 50g/1.7oz sliced black olives
  • 1 400g/14oz tin of chopped tomatoes
  • 1/2 tsp of both dried oregano and dried basil
  • Salt, black pepper and sugar (if your tomatoes are bitter/acidic) to taste

Tomato, Garlic and Black Olive Pasta Sauce

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 :)

This recipe is full of goodness

  • Packed with vitamins – A, C & E
  • Good source of  flavonoids & antioxidants
  • High in potassium & other essential minerals

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.

About Bethany

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.

You can follow her on Instagram or Facebook.

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