Spaghetti Alle Olive E Pomodoro
Transport your taste buds to the sunny Mediterranean with Spaghetti Alle Olive E Pomodoro, a vibrant and flavorful Italian classic that's as simple as it is satisfying. This dish combines al dente spaghetti with a rich tomato sauce infused with the aromatic warmth of garlic, a touch of heat from red chili flakes, and the briny goodness of black and Kalamata olives. A sprinkle of fresh basil and optional capers add a burst of freshness and complexity, while a hint of reserved pasta water ensures the perfect silky texture. Whether finished with a generous grating of Parmesan or Pecorino Romano, this comforting yet elegant recipe is your go-to for a quick weeknight dinner or a relaxed meal with friends. Ready in just 45 minutes and serving four, this olive-studded pasta is a celebration of bold, wholesome flavors.
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Recipe Information
Ingredients
- 400 g spaghetti
- 3 tbsp olive oil
- 3 pcs garlic cloves, minced
- 1 tsp red chili flakes
- 400 g canned whole peeled tomatoes
- 100 g black olives, pitted and halved
- 100 g Kalamata olives, pitted and halved
- 2 tbsp capers, rinsed (optional)
- 10 pcs fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g grated Parmesan or Pecorino Romano (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Stir in the red chili flakes and cook for 30 seconds to release their flavor.
Pour the canned whole peeled tomatoes into the skillet, breaking them up gently with a wooden spoon. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Add the black olives, Kalamata olives, and capers (if using) to the tomato sauce. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
Season the sauce with salt and black pepper to taste. Tear half of the basil leaves and stir them into the sauce.
Transfer the cooked spaghetti into the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Serve the spaghetti topped with the remaining basil leaves and a generous sprinkle of grated Parmesan or Pecorino Romano, if desired. Enjoy immediately.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6176 mg | 269% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 20.6 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 886 mg | 68% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1238 mg | 26% | |
*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.
