This fresh tomato-olive ziti is a celebration of summer flavors and simplicity. Instead of a heavy simmered sauce, this dish relies on the bright acidity of fresh tomato juice and the tang of balsamic vinegar to coat the pasta. The combination of briny Kalamata olives, minced garlic, and fresh basil creates a complex, savory profile that is both light and deeply satisfying. It comes together in minutes, making it an ideal weeknight dinner or a refreshing side dish for a barbecue. The texture is delightful, with the tender pasta contrasting against the firm bite of the chopped tomatoes and olives. Serve it warm or at room temperature for a meal that feels effortless yet elegant.
Ziti With Fresh Tomato-Olive Sauce
Description
This fresh tomato-olive ziti is a celebration of summer flavors and simplicity. Instead of a heavy simmered sauce, this dish relies on the bright acidity of fresh tomato juice and the tang of balsamic vinegar to coat the pasta. The combination of briny Kalamata olives, minced garlic, and fresh basil creates a complex, savory profile that is both light and deeply satisfying. It comes together in minutes, making it an ideal weeknight dinner or a refreshing side dish for a barbecue. The texture is delightful, with the tender pasta contrasting against the firm bite of the chopped tomatoes and olives. Serve it warm or at room temperature for a meal that feels effortless yet elegant.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the ziti pasta according to package directions until al dente.
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While the pasta cooks, combine the olive oil, balsamic vinegar, minced garlic, sliced basil, drained olives, capers, and crushed red pepper flakes in a large serving bowl.
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Place a fine-mesh strainer over the serving bowl containing the dressing.
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Squeeze the juice from the halved tomatoes into the strainer, using the back of a wooden spoon to press the seeds and extract the liquid.
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Discard the tomato seeds and pulp from the strainer.
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Coarsely chop the squeezed tomato halves and add them to the bowl with the olive mixture.
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Drain the cooked pasta well and add it to the bowl.
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Toss everything together until the pasta is evenly coated with the sauce and vegetables.
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Season with salt and pepper to taste.
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Sprinkle with crumbled goat cheese or Parmesan cheese if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 387.0kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 15.2mg1%
- Total Carbohydrate 62.8g21%
- Dietary Fiber 9.3g38%
- Sugars 7.0g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is naturally vegan if you omit the optional cheese topping. For a dairy-free option, nutritional yeast can be sprinkled on top for a cheesy flavor.
Ensure the tomatoes are ripe and juicy for the best flavor. Roma or vine-ripened tomatoes work well.
This dish can be served warm or at room temperature, making it a great option for potlucks or outdoor gatherings.
If using canned black olives, rinse them thoroughly to reduce excess saltiness.
