Pasta with Fresh Tomato Olive Sauce
Transform your weeknight dinners with this vibrant Pasta with Fresh Tomato Olive Sauce, a Mediterranean-inspired dish bursting with bold flavors. Featuring al dente spaghetti or linguine coated in a luscious sauce made from sweet, ripe cherry tomatoes and briny Kalamata olives, this recipe is a true celebration of fresh, wholesome ingredients. Infused with the aromatic punch of garlic, red chili flakes, and dried oregano, the sauce is perfectly balanced with a handful of torn basil leaves for a fragrant finish. Ready in just 30 minutes, this quick and easy pasta dish is ideal for busy evenings yet elegant enough for entertaining. Serve it with a sprinkle of grated Parmesan cheese for a savory touch, or pair it with a crisp side salad to keep things light—you’ll love how effortlessly delicious and satisfying this recipe is! Perfect for fans of simple, homemade Mediterranean cuisine.
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Recipe Information
Ingredients
- 400 grams spaghetti or linguine
- 500 grams ripe cherry tomatoes
- 100 grams pitted Kalamata olives
- 3 tablespoons extra-virgin olive oil
- 3 units garlic cloves
- 0.5 teaspoons red chili flakes
- 1 teaspoons dried oregano
- 1 handful fresh basil leaves
- 50 grams parmesan cheese, grated (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the red chili flakes and dried oregano to the skillet, stirring for 30 seconds to release their aroma.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they become soft and start to release their juices.
Roughly chop the pitted Kalamata olives and add them to the skillet. Stir to combine.
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Mix the drained pasta into the skillet, tossing to coat evenly in the sauce.
Tear the fresh basil leaves and scatter them over the pasta. Toss gently to combine, then remove the skillet from the heat.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.3 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
