Description
Kalamata olive pasta delivers bold, briny Mediterranean flavor in a fast, plant-based meal. This 25-minute recipe blends cherry tomatoes, garlic, fresh herbs, and the savory punch of Kalamata olives into a pasta night you’ll crave weekly.
Ingredients
8 oz whole wheat or gluten-free pasta
2 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
1 pint cherry tomatoes, halved
½ cup pitted Kalamata olives, sliced
¼ tsp crushed red pepper (optional)
Fresh basil, chopped
Instructions
1. Boil pasta according to package instructions. Reserve ½ cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add cherry tomatoes and a pinch of salt. Cook for 4–5 minutes until tomatoes soften and blister.
4. Stir in sliced Kalamata olives and crushed red pepper. Cook for another 2 minutes.
5. Add cooked pasta to skillet. Splash in reserved pasta water to loosen if needed.
6. Stir in chopped fresh basil, taste, and adjust seasoning.
7. Serve hot, garnished with more basil or herbs if desired.
Notes
For deeper flavor, try sun-dried or canned tomatoes instead of cherry.
This pasta stores well and improves with time—great for leftovers.
Additions like roasted red peppers, eggplant, or capers boost the Mediterranean profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: kalamata olive pasta, plant-based pasta, Mediterranean dinner, vegan pasta recipe