Tomato Pasta with Olives
Savor the vibrant flavors of Mediterranean cuisine with this Tomato Pasta with Olives recipe, a quick and easy dish that’s perfect for busy weeknights or casual entertaining. Featuring al dente spaghetti or penne tossed in a fragrant homemade tomato sauce, this recipe combines the sweetness of ripe, juicy tomatoes with the bold, briny notes of black olives and optional capers. A touch of red chili flakes adds gentle heat, while dried oregano and fresh basil infuse each bite with herbaceous goodness. Finished with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese, this dish delivers restaurant-quality flavor in just 35 minutes. Simple yet delicious, this vegetarian pasta is a true celebration of fresh ingredients and classic Italian cooking. Perfect for those searching for quick pasta recipes with bold, Mediterranean flavors!
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Recipe Information
Ingredients
- 400 grams spaghetti or penne pasta
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves
- 5 medium ripe tomatoes
- 100 grams black olives (pitted)
- 2 teaspoons capers (optional)
- 0.5 teaspoons red chili flakes
- 1 teaspoon dried oregano
- 10 leaves fresh basil leaves
- to taste salt
- to taste black pepper
- 50 grams Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves, then add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic brown.
Dice the tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they break down and form a sauce-like consistency.
Slice the black olives and stir them into the tomato sauce. Add the capers (if using), red chili flakes, and dried oregano. Mix well.
Season the sauce with salt and black pepper to taste. Simmer for another 2-3 minutes.
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add a splash of the reserved pasta water and mix until the desired consistency is reached.
Tear the fresh basil leaves and sprinkle them over the pasta. Toss gently to combine.
Serve immediately, topped with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 18.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 804 mg | 62% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1850 mg | 39% | |
*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.
