Tasty Sundried Tomato Olive Linguini

We made this dish last evening and I just had to put it up immediately as it ranks up the top in our pasta starchivore 'beyond vegan' meals. It was invented from a mixture of our love of Aglio e Olio and our desire to be as oil-free as possible. Also, a few weeks ago I discovered a great sundried tomato tapenade and after making some adaptations we used it for lighter meals where we felt like 'dipping'. So a tapenade and a hummus and maybe a simple avacado dip combined with some cut veggies and some triangulated pita bread makes a lovely meal when you don't feel like cooking. My honey loved the tapenade and mentioned that it would be great on pasta, he was right!! Once a week we allow ourselves a small amount of olive oil in Aglio e Olio and with the addition of this tapenade we were able to cut back on the oil, even further and not lose the joy of the meal. The capers on top, when served, are the icing on the cake, so to speak, both nutritious and tasty.


  • 2 tablespoons of olive oil
  • sliced garlic, as much as you love... we typically use almost a whole bulb or at least 6 cloves
  • 1 teaspoon dry red chili peppers
  • thinly sliced onion 1/2 to whole onion
  • spinach finely chopped
  • linguini - dried or fresh, whole grain is preferrable, cooked
  • sundried tomatoes - 10/12 halves, soaked in boiling water 3 to 4 hours
  • 1/3 cup of sliced kalamata olives
  • handful walnuts
  • two teaspoons lemon juice
  • one clove garlic
  • save 1/4 cup of the pasta water
  • some water to thin, save the water from the soaked tomatoes for the sundried tomato mixture
  • capers, for topping when served


  1. Prepare the sundried tomato tapenade in a bullet blender or larger blender. Combine the soaked sundried tomatoes with the kalamata olives, the walnuts, lemon juice, garlic clove and the soaking water. Blend, adding more water as needed to facilitate the blending.
  2. Cook the linguini to desired level of firmness, we prefer ours more well done than al dente, and set to the side after rinsing with cold water.
  3. While the pasta is cooking... using a larger wok style non-stick pot put the garlic and chilis in the olive oil, at room temperature, and slowly heat up to roast the garlic. When close to turning brown add the onions and continue to cook slowly.

Now comes the fun bit....be ready to move quickly.

When the onions soften, add the spinach, sundried tomato mixture, pasta and the pasta water to the olive oil, garlic and onion mixture and toss thoroughly. Place the lid and allow to meld for 5 minutes.

Serve in pasta bowls and top with 8-10 capers each and sprinkle with non-dairy parmesan cheeze alternative. A side salad or some crusty bread goes well, we tend to just eat it on its own.


Only linguini? Sundried tomato type?

Linguini is the pasta we happened to use (and it was by mistake). This recipe would work well with any pasta of any shape or size, our fav is spaghetti and also gnocchi. Because we prefer less oil, we use "dry" sundried tomatoes which I purchased at our local bulk store. If you decided to use sundried tomatoes that come packed in oil or water then you would not have to do the "soaking" part.

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  • a plant-based diet that reduces or eliminates all animal foods like meat, dairy, and eggs PLUS has the addition of starch, so that you feel full and satisfied
  • include grains like rye, wheat, barley, oats and corn; starchy vegetables like squash, potatoes, and sweet potatoes and legumes like red and brown lentils, chick peas, green peas, and lotsa beans like pinto, kidney AND lots of fresh fruits and vegetables
  • reduces or eliminates added oils, including coconut, olive and peanut and reduces added sugars and salts
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