Description
A vibrant and flavorful Pasta with Olives recipe featuring a delightful combination of sautéed garlic, mixed olives, and cherry tomatoes tossed with al dente pasta, fresh basil, and Parmesan cheese. This quick and easy dish balances savory and tangy flavors, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Pasta
- 8 oz pasta (penne or fusilli)
- Water and salt for boiling
For the Sauce
- 1 cup pitted green and black olives, halved
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- ½ cup fresh basil, chopped
- ½ cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving some of the cooking water for later use.
- Sauté the Garlic: In a skillet over medium heat, heat the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add Olives and Tomatoes: Add the halved olives and cherry tomatoes to the skillet. Cook the mixture until the tomatoes soften and the olives are heated through, around 3-4 minutes.
- Toss Pasta with Sauce: Combine the drained pasta with the olive and tomato mixture in the skillet. Toss well to combine, using some reserved pasta cooking water to loosen the sauce if needed.
- Finish with Basil and Cheese: Remove the skillet from heat. Stir in the chopped fresh basil and grated Parmesan cheese, allowing the cheese to melt slightly into the pasta.
- Serve: Plate the pasta immediately and garnish with additional Parmesan cheese if desired. Enjoy this fresh, flavorful dish warm.
Notes
- Use a mix of green and black olives for balanced flavor and color contrast.
- Reserve pasta cooking water as it helps to bind and loosen the sauce.
- For a vegan version, omit Parmesan or substitute with a plant-based cheese.
- Add crushed red pepper flakes for a spicy kick.
- Use fresh, good quality olive oil for the best flavor impact.
