Pasta with olives, a quick first course made with tomatoes, black olives, capers, and herbs. A quick dish, made delicious by the long hollow fusilli that blend well with the sauce. As an alternative to olives, you can use fried olives or an olive pesto. A pasta dressing with olives that will be ready in the time it takes to cook the pasta. If you’ve spontaneously invited friends over for dinner, here’s a first course that will impress them with little effort.
Now, let’s make the pasta with olives and if you’re looking for quick and tasty first courses, try these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 262.83 (Kcal)
- Carbohydrates 31.31 (g) of which sugars 3.73 (g)
- Proteins 5.99 (g)
- Fat 13.35 (g) of which saturated 2.47 (g)of which unsaturated 4.29 (g)
- Fibers 4.13 (g)
- Sodium 782.04 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz pasta
- 14.1 oz canned tomatoes (San Marzano)
- 20 Greek black olives (or 10 black and 10 green)
- 1 tbsp capers in salt
- Half onion
- 1 clove garlic
- 1 chili pepper
- 1 bunch aromatic herbs (parsley, basil, thyme)
- 2 tbsp extra virgin olive oil
- salt
What You Need
- 1 Pot
- 1 Pan
- 1 Knife
Procedure
Desalt the capers. Bring salted water to a boil for cooking the pasta. Peel and chop the garlic clove and onion, distribute them in the pan and add the oil and whole chili pepper. Sauté over moderate heat, then add the canned tomatoes. I crush the tomatoes with my hands as I pour them in, but if you prefer, you can crush them with a fork. Add the olives and capers, mix and cook over moderate heat for 10 minutes.
In the meantime, cook the pasta according to the package instructions. Drain it one minute early and finish cooking in the olive sauce. Flavor with aromatic herbs and serve the pasta with olives hot.
Extra Tips for Pasta with Olives
If you have leftover pasta with olives, fry it the next day in a pan, you’ll love its crust.
Which Olives to Choose for the Pasta
In Italy, we have excellent olives; I recommend using Taggiasca olives or Greek olives. If you prefer, you can use pitted olives.
