Spaghetti in Red Sauce with Mixed Olives
Transform your weeknight dinner with this vibrant and flavor-packed Spaghetti in Red Sauce with Mixed Olives! This Italian-inspired dish marries perfectly al dente spaghetti with a rich, garlicky tomato sauce infused with the briny tang of mixed olives and a touch of heat from red chili flakes. Highlighted by fragrant oregano and fresh basil, the sauce takes on a layered depth of flavor that will tantalize your taste buds. A sprinkle of grated parmesan cheese adds a creamy finish, while a hint of sugar balances the acidity of the tomatoes. Quick and simple to prepare in just 35 minutes, this recipe is a satisfying crowd-pleaser ideal for pasta lovers. Serve it with crusty garlic bread and a crisp green salad for the ultimate Mediterranean dining experience. Keywords: spaghetti in red sauce, mixed olives, easy pasta recipe, tomato sauce pasta, Mediterranean dinner ideas.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 0.5 teaspoons crushed red chili flakes
- 800 grams canned crushed tomatoes
- 1 cup pitted mixed olives, sliced
- 1 teaspoon dried oregano
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup parmesan cheese, grated
- 3 liters water for boiling spaghetti
Instructions
Bring 3 liters of water to a rolling boil in a large pot. Add a generous pinch of salt and the spaghetti. Cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain and set the cooked spaghetti aside.
Heat 3 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the minced garlic and crushed red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the canned crushed tomatoes. Let it simmer for 10 minutes, stirring occasionally.
Add the sliced mixed olives, dried oregano, sugar, salt, and black pepper to the sauce. Simmer for another 5 minutes to allow the flavors to meld together.
If the sauce is too thick, stir in small amounts of the reserved pasta cooking water until the desired consistency is achieved.
Add the chopped fresh basil leaves to the sauce and stir to combine.
Toss the cooked spaghetti into the sauce, ensuring the noodles are evenly coated.
Serve the spaghetti hot, topped with grated parmesan cheese and additional fresh basil leaves if desired.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 5522 mg | 240% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 41.3 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3188 mg | 68% | |
*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.
