^[1]The simplicity of this Neopolitan recipe (named for ladies of the night), belies its luscious flavor. Studded with green and black olives and dressed in ripe summer tomatoes, this is a quick pasta dish for a summer evening. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar.

Serves: 4 to 6

• 10 to 12 ounces pasta, any long variety of your choice
  (spaghetti, linguine, angel hair, etc.)
• 1 1/2 tablespoon extra-virgin olive oil
• 2 to 3 cloves garlic, minced
• 3/4 cup pitted brine-cured olives, chopped
  (use a combination of black and green)
• 12-ounce jar roasted red peppers, diced
• 4 medium ripe tomatoes, diced
• 1/4 cup dry white or red wine, or water
• 1/4 cup minced fresh parsley
• Salt and freshly ground pepper to taste

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Heat the oil in a large saucepan. Add the garlic and sauté until over low heat until golden, about 2 to 3 minutes. Add the olives, roasted peppers, tomatoes, and wine. Turn the heat up to medium-high and bring to a rapid simmer, then remove from the heat.

Combine the cooked pasta with the olive sauce in a large serving bowl. Add the parsley, season with salt and pepper, and toss together gently. Serve at once.

• Find more of VegKitchen’s Vegan Dinner Recipes ^[2] and Pasta Entrées ^[3].
• Here are more lighter seasonal vegan pasta recipes. ^[4]