Linguine with Sautéed Veggies in a Garlic-Basil-Tomato Olive Oil “Sauce”

October 26th, 2011 11:45 am by Kelly Garbato

2011-05-01 - Pasta with veggies - 0002

Along with pita pizza, spaghetti with soy-meatballs, potato soup and salad, this is one of my favorite go-to dinner dishes. (Pasta and veggies in a garlic-basil-tomato flavored olive oil sauce, yum!) Alas, I’ve made it so many times that I don’t work with a recipe, just my own eyeballs. But it’s a pretty simple and straightforward dish, so here goes.

Linguine with Sautéed Veggies in a Garlic-Basil-Tomato Olive Oil “Sauce”

Ingredients

Olive oil
Minced garlic
Basil
Diced tomatoes, fresh or canned
Sundried tomatoes
Cauliflower, fresh or frozen
Diced carrots (fresh, always!)
Black olives
Kalamata olives
Mushrooms, fresh or canned
Optional: A little extra tomato juice for flavor
Linguine (or the pasta of your choice)

Directions

Start by sautéing your veggies. I usually go with a mix of tomatoes (if you’re using canned, juice and all!), carrots, cauliflower, black olives, Kalamata olives and mushrooms, cooked in a touch of olive oil and seasoned with minced garlic and a generous helping of basil. (Basil love, I’m feeling it!) How many veggies you use depends on a) how much pasta you’re cooking and b) the ratio of pasta to veggies you’re aiming for. I like a lot of veggies on my pasta, and I also make large servings at once, so I load up on the veggies. BIG TIME! (As in, I’ll commonly use a few cans each of olives, mushrooms and tomatoes, a half bag each of carrots and cauliflower, and multiple tablespoons of garlic and basil.)

Normally I cook the veggies in two batches: tomatoes, carrots and cauliflower are grouped together because I like them all on the tender side, while the olives and mushrooms are paired off due to their similar cooking times. (If you go this route, remember to add garlic and basil to each batch for maximum flavor!) Also, I tend to make extra-large helpings, especially when pasta is involved; since the husband and I are too busy (read: lazy) to cook, we live off the leftovers during the rest of the week. The point being, my veggies won’t usually fit in just one skillet, anyway. If you’re making a smaller meal, feel free to use one pan, adding veggies to the mix as the cooking progresses.

Use enough olive oil to coat the bottom of the pan, but not so much that the veggies are swimming in it. The easiest way to screw up this dish is to use too much olive oil, so pour carefully! You can always add more later. (Tip: add a dash of water to the pan as the liquid cooks down to keep the veggies from sticking and also minimize your use of oil. Also: mix in a few extra tablespoons of tomato juice for flavor!)

Once the veggies are nearly done cooking, prepare the pasta according to the directions on the box. When done, drain and combine with the veggies – olive oil and all, just dump the whole pan in there! – in a large pot or container. Any leftovers will keep in the fridge for about a week. Reheat in the microwave.

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2 Responses to “Linguine with Sautéed Veggies in a Garlic-Basil-Tomato Olive Oil “Sauce””

  1. Helen Says:

    Mmm… I LOVE olives in pasta! And loading up on veggies. This looks amazing…

  2. Jennifer Says:

    This is a perfect dish! Looks so delicious!

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