Pasta with Olives captures everything I love about Mediterranean home cooking: it’s unpretentious, deeply flavorful, and gloriously colorful. The brininess of mixed olives mingles with sweet, juicy cherry tomatoes, swirling around your favorite noodles in a garlicky olive oil sauce. This recipe gets dinner on the table in less than half an hour, but every bite tastes like you spent much longer. Whether you’re a pasta aficionado or a newbie in the kitchen, this meal is delightfully achievable—and endlessly customizable. Trust me, once you taste the lively combination that is Pasta with Olives, it’ll be on repeat at your dinner table!

Ingredients You’ll Need

Ingredients You’ll Need

To pull off this vibrant Pasta with Olives, you’ll want a handful of truly classic ingredients. Each one brings a distinct personality: brightness, saltiness, richness, or color. Nothing fussy here—just the right combination for a crave-worthy pasta night.

Spaghetti or linguine (12 ounces): Choose your favorite; both offer the perfect surface for the savory sauce and olive medley.
Extra virgin olive oil (3 tablespoons): A good olive oil infuses the whole dish with subtle, fruity richness.
Garlic (3 cloves, thinly sliced): Sautéed until fragrant, garlic forms the flavor backbone of every great pasta.
Red pepper flakes (½ teaspoon, optional): For those who like a touch of heat, these add a gentle kick—skip if you prefer it mild.
Pitted mixed olives (1 cup, halved): Try a combo for depth: Castelvetrano brings buttery sweetness, while Kalamata adds that wonderful briny pop.
Cherry tomatoes (1 cup, halved): These add a burst of sweetness and a splash of color to the skillet.
Fresh parsley (¼ cup, chopped): Stirring this in at the end adds fresh, herbal notes and gorgeous green flecks.
Salt and freshly ground black pepper (to taste): Essential for rounding out and enhancing all the other flavors.
Grated Parmesan cheese (for serving, optional): A sprinkle on top brings a nutty, salty finish—just skip if keeping it vegetarian.

How to Make Pasta with Olives

Step 1: Cook the Pasta

Fill a large pot with water and bring it to a rolling boil. Salt it generously—this is your first chance to flavor the pasta itself. Add your spaghetti or linguine and cook until al dente, following package directions. When it’s just right, reserve about ½ cup of the starchy cooking water, then drain the pasta, ready for a swift trip into saucy goodness.

Step 2: Sauté the Garlic and Pepper Flakes

While your pasta bubbles away, get a large skillet heated over medium and pour in those golden tablespoons of olive oil. Toss in the sliced garlic and, if you love a little spice, the red pepper flakes. Let them sizzle for about a minute, stirring gently until you catch that irresistible garlicky aroma. Be careful not to brown the garlic—just a gentle fragrance is perfect.

Step 3: Build the Sauce with Olives and Tomatoes

Time to layer in flavor! Add the halved olives and cherry tomatoes right into the skillet. Stir everything together and watch as the tomatoes begin to soften and release their juices, forming a light, glossy sauce with the oil. Cook for about 3 to 4 minutes, letting the olives infuse everything with their briny goodness.

Step 4: Combine with Pasta and Pasta Water

Now, bring it all together! Add the drained pasta straight into the skillet. Pour in a splash (start with a couple tablespoons) of the reserved pasta water to help create a silky sauce that clings to every strand. Toss well to coat, adding more water if needed—you want every bite of Pasta with Olives to glisten!

Step 5: Finish and Serve

Turn off the heat and stir in the chopped parsley, giving the dish a lovely fresh lift. Season to taste with salt and freshly cracked black pepper. If you’re a cheese lover, serve Pasta with Olives with a generous shower of grated Parmesan on top. The result is irresistibly colorful, aromatic, and ready to eat immediately.

How to Serve Pasta with Olives

Garnishes

A flourish of extra parsley or basil brings a curtain call of color and life. For a savory edge, pile on freshly grated Parmesan, or take it up a notch with crunchy toasted breadcrumbs. A drizzle of fruity olive oil just before serving never goes amiss with Pasta with Olives.

Side Dishes

This pasta is deliciously filling on its own but shines alongside a crisp green salad tossed in lemony vinaigrette or a simple plate of roasted seasonal veggies. Warm crusty bread—perhaps with more olive oil for dipping—makes a dream team with Pasta with Olives for soaking up any last savory drop.

Creative Ways to Present

For a supper with friends, consider serving Pasta with Olives family-style in a big, colorful bowl, letting everyone help themselves. Or twirl perfect pasta nests with a kitchen fork for restaurant-worthy plating. Individual mini-skillets or wide, shallow bowls make the colors pop and each portion feel extra special.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras, Pasta with Olives stores beautifully. Simply pack cooled portions in airtight containers and refrigerate for up to three days. The olives and tomatoes continue to mingle, so the flavors deepen, making leftovers a real lunch treat.

Freezing

While pasta with olives generally tastes best fresh or within a day or two, you can freeze leftovers in a pinch. Choose freezer-safe containers, let the pasta cool, and freeze for up to one month. Be aware, the texture of the tomatoes may change slightly after thawing, but the flavors will still delight.

Reheating

To reheat, add a splash of water or olive oil and warm gently in a skillet over low heat until heated through, tossing often. You can also microwave in short bursts, stirring between each to prevent drying out. A fresh sprinkle of parsley or Parmesan before serving brings it back to life.

FAQs

Can I use different types of olives for Pasta with Olives?

Absolutely! Mixing olives like Kalamata, Castelvetrano, and green olives creates layers of briny, buttery, and sharp flavors. Select your favorites or use whatever you have—each variety adds its own twist.

Is this recipe vegan?

Yes, Pasta with Olives is vegan as long as you skip the Parmesan cheese on top or use a dairy-free alternative. All the main ingredients are plant-based and flavor-packed.

What other add-ins work well in Pasta with Olives?

Feel free to add canned tuna, sautéed shrimp, or even roasted red peppers for extra protein and heartiness. Artichoke hearts and capers are also fantastic for even more Mediterranean flair.

Can I use gluten-free pasta?

Definitely! Pasta with Olives works just as well with gluten-free spaghetti or linguine. Simply cook according to the package directions and proceed as usual for a delicious gluten-free meal.

How do I make Pasta with Olives less spicy?

Just leave out the red pepper flakes, or use a pinch rather than the full amount. The recipe is easily adaptable so you can dial the spice up or down to suit your taste.

Final Thoughts

Trust me, once you taste Pasta with Olives, you’ll find yourself craving this vibrant, satisfying dish again and again. There’s something magical about how a few simple ingredients come together to make a meal that feels both comforting and utterly special. Give it a try—you might just find your new favorite weeknight dinner!

Pasta with Olives Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Pasta with Olives recipe is a simple yet flavorful dish that combines the briny goodness of olives with sweet cherry tomatoes and aromatic garlic. Tossed with al dente pasta and fresh parsley, it’s a Mediterranean-inspired delight perfect for a quick and satisfying meal.

Ingredients

Scale

Ingredients:

12 ounces spaghetti or linguine
3 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes (optional)
1 cup pitted mixed olives, halved (such as Kalamata, green, or Castelvetrano)
1 cup cherry tomatoes, halved
¼ cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Grated Parmesan cheese for serving (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water and drain.
Sauté the Flavors: In a skillet, heat olive oil and cook garlic and red pepper flakes until fragrant. Add olives and tomatoes, cooking until slightly softened.
Combine and Serve: Toss cooked pasta with a splash of reserved water in the skillet. Add parsley, season, and serve hot with Parmesan.

Notes

Use a mix of olives for depth of flavor; Castelvetrano for mild sweetness, Kalamata for briny depth.
For a heartier dish, add canned tuna or sautéed shrimp.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Pasta
Method: Stovetop
Cuisine: Italian