Green Olive and Tomato Pasta
A fresh and vibrant Mediterranean pasta featuring juicy cherry tomatoes, briny green olives, garlic, and olive oil — finished with herbs and a touch of parmesan. It’s light, zesty, and ready in under 30 minutes!
⏱️ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Pasta – 200 g (spaghetti, penne, or linguine)
Olive oil – 2 tbsp
Garlic – 3 cloves, finely sliced
Cherry tomatoes – 2 cups, halved (or 2 large ripe tomatoes, chopped)
Green olives – ½ cup, pitted and sliced
Capers – 1 tbsp (optional, adds extra briny flavor)
Fresh basil or parsley – ¼ cup, chopped
Salt and black pepper – to taste
Red chili flakes – pinch (optional)
Parmesan or feta cheese – for topping
Lemon zest or juice – ½ lemon (optional, for brightness)
Instructions
1. Cook Pasta:
Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
2. Sauté Garlic:
In a large pan, heat olive oil over medium heat. Add sliced garlic and sauté for 30–45 seconds until fragrant (don’t brown it).
3. Add Tomatoes:
Add cherry tomatoes and cook for 6–8 minutes until they soften and release juices.
4. Add Olives and Capers:
Stir in green olives and capers. Cook for another 3–4 minutes until everything blends well.
5. Combine with Pasta:
Add drained pasta directly into the pan. Toss well, adding a splash of reserved pasta water to loosen the sauce.
6. Season and Finish:
Add salt, black pepper, and chili flakes (if using). Stir in fresh herbs and lemon zest or juice.
7. Serve:
Plate and top with grated parmesan or crumbled feta, and a drizzle of olive oil.
Notes & Tips
Use good-quality green olives like Castelvetrano or Manzanilla for best flavor.
Add baby spinach or arugula at the end for extra greens.
For a creamy version, mix in 2 tbsp of ricotta or cream cheese before serving.
Vegan option: Skip cheese or use a vegan parmesan.
️ Nutrition information
Calories: 480 kcal
Protein: 14 g
Carbs: 65 g
Fat: 18 g
Fiber: 6 g