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Rustic Mediterranean Spaghetti with Olives & Tomatoes

A vibrant and quick 15-minute pasta dish featuring blistered cherry tomatoes, sweet red onions, and salty black olives tossed in a glossy garlic-olive oil sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz spaghetti uncooked
  • 0.5 cup extra virgin olive oil
  • 4 cloves garlic sliced
Vegetables
  • 2 cups cherry tomatoes halved
  • 1 medium red onion sliced thinly
  • 1 cup black olives pitted
Finishers
  • 0.5 cup fresh basil torn
  • 0.5 cup Parmesan cheese grated
  • 1 tsp red pepper flakes optional

Equipment

  • Large pot
  • Large Skillet
  • Tongs
  • Knife

Method
 

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
  2. Important: Reserve 1 cup of starchy pasta water before draining the noodles.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced red onions and sauté for 2 minutes.
  4. Add garlic and cherry tomatoes. Cook for 3-4 minutes until tomatoes soften and begin to blister.
  5. Stir in the black olives and red pepper flakes. Pour in 1/2 cup of the reserved pasta water and simmer for 1 minute.
  6. Add the drained pasta to the skillet. Toss vigorously with tongs until the pasta is coated in the glossy sauce. Add more pasta water if dry.
  7. Remove from heat. Stir in fresh basil and Parmesan cheese. Season with black pepper and serve immediately.

Notes

Do not rinse your pasta after draining; the starch is needed to help the sauce stick.