Tomatoes, Olives, Capers...and Gluten-Free Pasta Recipe

I was in the mood for fettuccine (instead of our usual spaghetti and elbow macaroni) and just assumed there wouldn't be a gluten-free brand at my grocery store.

I was wrong.

Even though Schar's Tagliatelle isn't shaped exactly like traditional fettuccine, I still feel it captures the texture...which is very important to me. If you've had gluten-free pasta, you already know that most brands aren't that good. As a matter of fact, most are a joke and should be immediately pulled off the grocery store shelf.


I made a simple lunch for the boys using the pasta, tomatoes, black olives and capers, garlic and parsley. They loved it and Elijah asked me to put more olives in the next. Not bad for a kid who used to never want anything outside of chicken nuggets and fries. If you make this recipe for dinner, you may want to double it.

When you make this recipe, tag me in a picture on Instagram or Facebook.

Tomatoes, Olives & Capers Pasta

by Brown Vegan

Ingredients (4 Servings)

  • 12 oz gluten-free pasta ( I used Schar Tagliatelle)
  • 6 Roma tomatoes, seeded & chopped
  • 3 garlic cloves, minced
  • 2 teaspoon capers
  • 1/3 cup black olives
  • 1/2 teaspoon dry oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons parsley, chopped (to garnish)


Boil a large pot of water for the pasta-cook according to the instructions on the box.

In a medium bowl, mix together the tomatoes, garlic, capers, black olives, oregano, pepper & olive oil.

Once the pasta is ready, drain and return it back to the pot.

Mix in the tomato mixture and let it sit for 5 minutes to let the flavors marry.

Garnish with parsley.


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