Pasta with Kalamata Olives and Roasted Grape Tomato Sauce
Elevate your weeknight dinner routine with this vibrant and savory Pasta with Kalamata Olives and Roasted Grape Tomato Sauce. Bursting with Mediterranean-inspired flavors, this dish features sweet grape tomatoes caramelized in the oven for a rich and smoky sauce that pairs perfectly with garlic, dried oregano, and a hint of red pepper flakes for a touch of heat. Tender pasta noodles are coated in this robust sauce and accented by the briny depth of pitted Kalamata olives and fresh basil leaves, creating a harmony of fresh and bold flavors. Topped with grated Parmesan cheese for a creamy finish, this recipe is both elegant and incredibly easy to prepare, with 45 minutes from start to finish. Ideal for entertaining or a comforting meal at home, this Mediterranean pasta recipe is sure to be a crowd-pleaser! Keywords: Mediterranean pasta recipe, roasted grape tomato sauce, Kalamata olives pasta, easy weeknight dinner recipes.
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Recipe Information
Ingredients
- 500 grams grape tomatoes
- 3 tablespoons extra-virgin olive oil
- 3 unit garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 400 grams pasta (spaghetti or linguine)
- 100 grams Kalamata olives (pitted and halved)
- 10 grams fresh basil leaves
- 50 grams Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the grape tomatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, black pepper, and dried oregano.
Roast the grape tomatoes in the preheated oven for 20 minutes, or until they are softened and slightly caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them in the skillet until fragrant, about 1-2 minutes.
Add the roasted grape tomatoes to the skillet, gently pressing on some of them with a spoon to release their juices. Stir in the red pepper flakes.
Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Stir in the halved Kalamata olives and cook for an additional 1-2 minutes to heat them through.
Remove the skillet from the heat and toss in the fresh basil leaves.
Serve the pasta warm, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.9 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 470 mg | 10% | |
*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.
