When it comes to weeknight dinners, it doesn’t get any easier than this. It comes together like magic: just place all of the ingredients in a large sauté pan, cover with boiling water, bring to a boil and allow the pasta to soak up all of the delicious flavors. That’s it— dinner’s done, and you only have one pan to clean! It’s adaptable, too: I’ve used whatever I have in my pantry, like marinated artichokes, capers, roasted red peppers, and different olive varieties.

For more quick weeknight dinner recipes and a one-month meal plan, purchase Octofree’s digital cookbook, Weeknight SOS at octofree.com/shop, and find her on Instagram at @octofree.

Serves: 4 people
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

• 1 pound gluten-free penne, such as Jovial Brown Rice Penne
• 1⁄2 cup cherry tomatoes, sliced
• 1⁄2 cup green olives, sliced
• Zest of one lemon
• 1 Tbsp capers
• 1 small shallot, sliced thin
• 2 garlic cloves, minced
• 1 tsp salt
• 1⁄2 tsp pepper
• dash of crushed red pepper flakes
• 2 Tbsp olive oil
• 2 Tbsp vegan, soy-free, nut-free butter, such as soy-free Earth Balance
• 4 cups water
• Grated soy-free, nut-free parmesan substitute, such as Violife Just Like Parmesan (optional)