Description
This quick Mediterranean pasta dish features black olive tapenade, sweet cherry tomatoes, and a touch of garlic, tossed in warm spaghetti for a flavorful weeknight meal.
Ingredients
8 oz spaghetti
3 tbsp black olive tapenade
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp olive oil
¼ cup fresh basil, torn
Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions.
2. Reserve ½ cup of the pasta water before draining.
3. In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute.
4. Add cherry tomatoes and cook until softened, about 3–4 minutes.
5. Stir in the black olive tapenade.
6. Add the drained pasta and a splash of the reserved pasta water. Toss to combine.
7. Garnish with torn basil and season with salt and pepper to taste.
8. Serve immediately.
Notes
For extra depth, add sun-dried tomatoes or a pinch of chili flakes.
Pairs well with a green salad and rustic bread.
Use gluten-free pasta if needed.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Method: Sautéed + Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: olive tapenade pasta, vegan olive pasta, Mediterranean pasta