You know those days when you want something good without spending hours cooking? Pasta with cherry tomatoes and black olives is the perfect answer: simple, quick, and full of flavor. It’s one of those dishes born from opening the fridge and being inspired, just as it happened to me. With a few Mediterranean ingredients — cherry tomatoes, olives, and anchovies — you bring a fragrant first course to the table, ideal for both a family lunch and an impromptu dinner. Discover how to prepare it best, with some tricks to make it even more irresistible.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
Ingredients
- 11 oz Pasta (Penne or short pasta)
- Cherry tomatoes (fresh or canned)
- 4 Anchovies in oil
- 3 oz black olives in brine
- 2 cloves Garlic
- extra virgin olive oil
- to taste Salt
- to taste Mixed peppercorns
- chili pepper (optional)
Procedure
Finely chop the anchovies with some of the olives (you can use a knife or a blender if you want a more homogeneous consistency). Set aside some whole olives, roughly chopping them: they will add a nice variety of texture to the dish.
In a large pan, heat a generous drizzle of oil and gently brown the whole garlic cloves (you can leave them whole if you want to remove them later). When the garlic is golden, add the halved cherry tomatoes (or the canned ones) and stir.
Add the anchovy and olive mixture, along with the roughly chopped olives. Let it cook on medium heat for about 20 minutes, stirring occasionally. If the sauce dries out too much, add a few tablespoons of cooking water.
Meanwhile, bring plenty of salted water to a boil, cook the pasta following the times indicated on the package, and drain it al dente.
Toss the pasta directly in the pan with the sauce, over high heat for 1-2 minutes. Add, if you like, a sprinkle of pepper and a pinch of chili pepper.
Tips
If you use fresh cherry tomatoes, choose them very ripe for a sweeter and more intense sauce.
The anchovies melt during cooking, adding savoriness without dominating the dish.
For a more rustic version, you can add toasted breadcrumbs on top before serving.
Notes
You can also use Taggiasca or green olives, but the flavor will be different.
Short pasta is ideal for this type of sauce, but nothing prevents you from using spaghetti or linguine.
Variations
Vegetarian: omit the anchovies and add some capers for a savory touch.
Spicy: increase the amount of chili pepper or use spicy oil at the end.
Summer: add some fresh basil leaves or chopped parsley before serving.
FAQ – Pasta with Cherry Tomatoes and Black Olives
Can I prepare it in advance?
Yes, but I recommend dressing the pasta just before serving to avoid it drying out too much.
Which pasta is best for this recipe?
Penne, fusilli, or rigatoni hold the sauce better, but spaghetti is also fine if you prefer a long format.
Can the anchovies be omitted?
Of course, but you’ll lose an important part of the flavor. Alternatively, you can replace them with capers or a sprinkle of parmesan.
Pasta with cherry tomatoes and black olives is one of those dishes that saves dinner without sacrificing taste. It’s quick, fragrant, and perfect for any occasion, even when you have unexpected guests. And let’s face it: it’s impossible not to love Mediterranean simplicity when it’s so well done.
