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)
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
Nutrition
- Serving Size: 1¼ cups
- Calories: 380
- Sugar: 3g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
