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Sundried Tomato & Olive Pasta

A simple but rich pasta dish made with a just few fresh ingredients.

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Meghan Livingstone


  • 2 cups cherry tomatoes
  • 1/2 cup sun dried tomatoes (soak in water or packed in oil, drained)
  • 1/3 cup kalamata olives, pitted, sliced
  • 2 small zucchinis, spiralized
  • 3 tbsp olive oil
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 tsp sea salt
  • 1/2 tsp garlic powder
  • black pepper to taste
  • chicken breast, sausage or meatballs *optional
  • 1-2 cups finely chopped kale (optional)


  1. Add olive oil to pan and heat over medium.

  2. Add whole cherry tomatoes.

  3. If you use sun dried tomatoes that are dry in a package, soak in warm water for 5 minutes. Drain. Or, simply drain oil from oil-packed tomatoes. Add to pan.

  4. Chop olives, finely chop kale, and add to pan with herbs, garlic and sea salt. Stir all ingredients together well and let cook over medium-low heat for about 15 minutes until softened. Poke wilted tomatoes to release some juices.

  5. Spiralize your zucchinis OR if using pasta noodles instead, cook as per package directions. You'll need about 4 cups cooked noodles. Add to pan and stir.

  6. Do not let zucchini noodles cook longer than about 2 minutes once added to pan. They should still be slightly firm. They become mushy easily!

  7. Serve immediately with a side of roasted chicken, sausage, homemade meatballs or another protein of choice! Alternately, this can also be chopped and added to sauce while cooking. Enjoy!

Recipe Notes

You can easily double or triple this recipe for additional servings.