Bucatini with Kalamata Olive Pesto


  • 1/2 c. cherry tomatoes
  • 1 bunch fresh basil
  • 1 pound bucatini pasta, cooked
  • salt to taste
  • 1 Tbsp. fresh garlic
  • olive oil


  • 5 cloves garlic
  • 1 c. kalamata olives
  • 1/3 c. olive oil


  1. Place olives and garlic in food processor and process, drizzling in olive oil while continuing to process.
  2. Pour into a medium bowl and set aside.
  3. In a skillet, sauté garlic in olive oil. Add cooked pasta and sauté until heated through.
  4. Add tomatoes and toss. Place on serving plate and garnish with basil leaves.
  5. Add a little vegan Parmesan if you like.
Browse Cook(s): Chef Javier Renteria
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.