Fettuccini ribbons bathed in chunky tomato sauce and sliced green olives makes for a mouthwatering vegan dinner recipe that is the perfect solution when you’re craving comfort food.

Green Olive Fettuccini

Serves 4

Ingredients:

• 10 ounces fettuccini
•  3 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 pint cherry or grape tomatoes, each halved
• 2 cloves garlic, minced
• 2 cups sliced green olives
• 1/4 cup finely chopped fresh basil
• Pinch cayenne pepper or more to taste
• Salt and freshly ground black pepper
• Shredded vegan cheese

Directions:

1. Cook fettuccini in a large pot of salted boiling water until al dente. Drain and transfer to a large bowl.
2. While the pasta is cooking, heat oil in a medium skillet. Add onion and tomatoes and cook, stirring often, until onion is softened.
3. Add garlic and green olives and cook, stirring often, for 1 minute.
4. Stir in basil and cayenne. Taste and season with salt and pepper.
5. Transfer olive mixture to the bowl of fettuccini and toss well to combine.
6. Divide pasta among 4 pasta bowls or plates and garnish with cheese. Serve immediately.

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