Super-easy Sundried Tomato Pasta

If you’re trying to juggle healthy eating that tastes great with getting caught up with life post-holidays, look no further! This incredibly easy recipe takes about 20 minutes to prepare, and it’s as delicious as it is simple. Make it with angel hair or thin spaghetti and serve it hot, or use a small pasta like cavatappi or penne and enjoy it as a cold pasta salad.

Ingredients:

1 (12 ounce) package pasta (angel hair, thin spaghetti, cavatappi, penne)

2/3 cup (about 2/3 of a 8.5 ounce jar) of oil-packed sun-dried tomatoes, drained and coarsely chopped

1 small sweet or yellow onion, quartered and thinly sliced

6 garlic cloves, peeled and minced (or 2 tablespoons bottled minced garlic)

½ teaspoon crushed red pepper flakes (or fresh-ground peppercorn mix)

2 (3-ounce) cans sliced black olives, drained

1 cup fresh Italian parsley, finely chopped

Directions:

Prepare pasta according to manufacturer’s directions. Drain and set aside.

Meanwhile, heat tomatoes, onion, garlic, and red pepper flakes over medium-hot heat in a medium saute pan. Cook until onions are translucent, about 7 minutes, stirring occasionally.

Add olives and parsley, and cook until parsley is wilted, 2-3 minutes, stirring often. Add pasta and stir to combine.

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