Easy 1-pot pasta with gluten-free pasta, bell pepper, kale, and kalamata olives with a fresh tomato basil pasta sauce. Perfect for easy weeknight dinners!
Well, hello, stranger.
I came home from yoga teacher training this weekend with a voracious appetite that couldn’t be satiated.
This weekend we began our “teach outs” where each student teaches a 60-minute sequence of their own to the group.
It’s hard to believe that in just three weeks I will receive my YTT certification!
Anyway, this weekend we had SIX teach outs, so, that means 6+ hours on the mat.
I woke up today and texted my YTT group text saying, “Guys, I tried to do a chaturanga today and just almost died.”
It’s true. So I took a break from yoga to make something delicious.
After working out the mind, body, and soul for 22 hours this weekend, I definitely wanted all of the carbs.
And nothing says carb-loading like a healthy bowl of pasta, right?
This 1-Pot Tomato Basil Pasta comes together on the stovetop in less than 30 minutes for an im-pasta-bly good weeknight dinner!
Or, post-YTT meals– just sayin’.
To make a killer 1-pot pasta, you need:
- filtered water
- gluten-free pasta
- garlic powder
- Cucina Antica Tomato Basil Sauce
- extra virgin olive oil
- yellow onion
- bell pepper
- red pepper flakes
- kale
- kalamata olives
- fresh basil
This pasta is exceptional because it incorporates some veggies you might not normally have in your pasta–
I’m talking kale, bell pepper, and my personal favorite: kalamata olives.
You’ll love the way these olives add a little salty intrigue to offset the sweet acidity of the tomatoes!
The method here is simple so we don’t dirty up too many dishes.
First, cook the pasta on the stovetop like you normally would for your average spaghetti recipe.
The trick here is to leave the pasta with a little bite, because, (FORESHADOWING!) we’ll be cooking it more later.
Drain and rinse the pasta, rinse out the pot, and then add the vegetables to the same pot to sauté.
When the mixture is tender and lightly browned, add back in the drained pasta and my favorite tomato sauce.
Heat everything together until it’s warm and bubbling.
Here’s where that trick comes in; the pasta will cook a little more during this time and come out the perfect texture.
Bingo.
Every good 1-pot pasta needs a killer easy marinara, yes?
In this recipe that saucy sauce is Cucina Antica Tomato Basil Sauce.
Cucina Antica uses only premium, healthy ingredients to bring homemade, authentic Italian flavor to your home.
Their sauces are made with imported Italian San Marzano tomatoes with no preservatives and no sugar, water, or tomato paste added!
Their products are also non-GMO verified, vegan, gluten-free, and Whole30 Approved.
I always have a few jars of Cucina Antica Tomato Basil Sauce in my cabinet to dress my pasta.
You’ll love the way it effortlessly adds sweet tomato and basil flavor to bring this pasta dish together!
Fun fact: I just found out my parents are obsessed with this sauce, too, before my having ever mentioned it to them.
Good eats travel fast, friends.
Especially when they involve dressing weeknight pasta.
Enjoy this 1-Pot Tomato Basil Pasta as an easy weeknight dinner for you and the family!
I recommend using a legume-based pasta for your pasta choice.
These pastas, while being gluten-free, also tend to be higher in protein and fiber that is lacking in your typical pasta plate.
This way you’ll get your protein from the past itself without any additions!
However, if you want even more protein, try adding white beans, chickpeas, or tofu to pack even more power.
I love to top mine with lots of fresh basil and a sprinkle of red pepper flakes for heat.
Leftovers store well in the refrigerator, so you can heat up leftovers on the stovetop or in the microwave for days post-pasta night.
Enjoy!
If you make this 1-Pot Tomato Basil Pasta I want to hear about it.
Give me a shout on Instagram and use #floraandvino to show me yours.
Check out my Pinterest page to pin more recipe like this one to make later!
For more easy pasta recipes, check out my Avocado Tahini Pasta, Rainbow Rice Noodle Bowls with Miso Tahini Dressing and Mac ‘N’ Peas Bowls with “Cheezy” Tahini Sauce.
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XO Lauren
1-Pot Tomato Basil Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 servings
Description
Easy 1-pot pasta with gluten-free pasta, bell pepper, kale, and kalamata olives with a fresh tomato basil pasta sauce. Perfect for easy weeknight dinners!
Ingredients
- 4 quarts+ filtered water
- 12-oz. gluten-free pasta of choice
- 1/8 tsp garlic powder
- 1 25 oz. jar of Cucina Antica Tomato Basil Sauce
- 1 TBSP extra virgin olive oil
- 1 yellow onion, chopped
- 1 red or yellow pepper, chopped
- 1 bunch kale, stemmed and chopped
- 1/4 tsp crushed red pepper flakes
- 1/4 cup pitted kalamata olives, chopped
- 1/2 cup fresh basil, sliced
Instructions
- Bring 4 quarts of water to a boil in a large saucepan over medium-high heat. Add in the gluten-free pasta and cook according to package instructions to reach desired tenderness. (I recommend leaving pasta slightly undercooked as it will cook more later on!) Remove cooked pasta from the heat, drain pasta in a colander, and set aside.
- Rinse out the saucepan and return to the stovetop. Heat over medium-high with the drizzle of avocado oil. Add in the onion, bell pepper, and garlic powder and sauté for 6-8 minutes until fragrant and lightly browned. Add in the kale in the last few minutes of cooking and allow it to completely wilt.
- To the same saucepan, add back in the cooked pasta and pasta sauce and heat until warm and bubbling.
- Remove from heat and top with kalamata olives and fresh basil. Serve immediately!
- Store leftovers in the fridge for 3-4 days and reheat before serving.
- Category: Pasta, One-Pan
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Cucina Antica, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
HI, Extra Virgin oil is mentioned in the ingredient list but in the cooking instructions Avacado oil is mentioned. Which one do you use>
Hi Yoshita! Either oil will work, but I used avocado oil for this recipe!
XOXO Lauren