A delicious & simple 30-minute pasta dish filled with sweet cherry tomatoes, salty olives and capers, and fresh thyme.
This Pasta with Cherry Tomatoes, Olives, & Capers is delicious, fresh, and so simple and easy to make! It is the perfect 30-minute pasta.
I have found my new favorite 30-minute pasta dinner. This pasta is full of flavor with only simple, easy ingredients, including olive oil, butter, garlic, capers, olives, cherry tomatoes, fresh thyme, salt, and pepper.
If you’re looking for a simple and easy weeknight dinner, then I got you covered.
How to make Pasta with Cherry Tomatoes, Olives, & Capers:
- Begin heating a large pot of water for the pasta. In a large skillet over medium-high, heat oil and butter until butter is melted and slightly sizzling. Add cherry tomatoes and a pinch of kosher salt. Spread out tomatoes in a single layer for even cooking. Bring to a simmer, and cook for 10 minutes until broken down and fragrant. Add garlic and cook for 3-4 minutes until fragrant. Add olives, capers, and thyme, stir well, and cook for 5 minutes more.
- When the water is boiling, add a generous amount of salt and spaghetti. Cook until al dente (about 1 minute before suggested time on pkg). Reserve ¼ cup pasta water, drain, and add to pasta sauce with reserved pasta water. Season with salt and pepper to taste (about 1 tsp kosher salt and a couple turns of black pepper).
- I love serving my pasta with nutritional yeast, more fresh thyme, and black pepper.
Why you’ll love this Pasta with Cherry Tomatoes, Olives, & Capers:
- Simple & easy to make.
- Full of flavor.
- Perfect 30-minute dinner.
- 100% vegan.
If you’re looking for more delicious plant-forward pasta recipes, you’ll also love this Vegan Sumac & Ricotta Bucatini, this Rigatoni with Caramelized Onions, Mushrooms & Crispy Chickpeas, and this Creamy Chanterelle Mushroom Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A delicious & simple pasta dish filled with sweet cherry tomatoes, salty olives and capers, and fresh thyme.
- 8 oz. spaghetti (or long pasta of choice)
- 1 tbsp extra-virgin olive oil
- 1 tbsp vegan butter
- 1 ½ pint cherry tomatoes, halved
- 3-4 cloves garlic, grated
- ½ cup olives, halved (I used a mix of kalamata and castelvetrano)
- 2 tbsp whole capers
- 1 tsp kosher salt
- Freshly cracked black pepper
- 1 tbsp fresh thyme
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Begin heating a large pot of water for the pasta. In a large skillet over medium-high, heat oil and butter until butter is melted and slightly sizzling. Add cherry tomatoes and a pinch of kosher salt. Spread out tomatoes in a single layer for even cooking. Bring to a simmer, and cook for 10 minutes until broken down and fragrant. Add garlic and cook for 3-4 minutes until fragrant. Add olives, capers, and thyme, stir well, and cook for 5 minutes more.
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When the water is boiling, add a generous amount of salt and spaghetti. Cook until al dente (about 1 minute before suggested time on pkg). Reserve ¼ cup pasta water, drain, and add to pasta sauce with reserved pasta water. Season with salt and pepper to taste (about 1 tsp kosher salt and a couple turns of black pepper).
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I love serving my pasta with nutritional yeast, more fresh thyme, and black pepper.
