Spaghetti Alle Olive E Pomodoro

Transport your taste buds to the sunny Mediterranean with Spaghetti Alle Olive E Pomodoro, a vibrant and flavorful Italian classic that's as simple as it is satisfying. This dish combines al dente spaghetti with a rich tomato sauce infused with the aromatic warmth of garlic, a touch of heat from red chili flakes, and the briny goodness of black and Kalamata olives. A sprinkle of fresh basil and optional capers add a burst of freshness and complexity, while a hint of reserved pasta water ensures the perfect silky texture. Whether finished with a generous grating of Parmesan or Pecorino Romano, this comforting yet elegant recipe is your go-to for a quick weeknight dinner or a relaxed meal with friends. Ready in just 45 minutes and serving four, this olive-studded pasta is a celebration of bold, wholesome flavors.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g spaghetti
• 3 tbsp olive oil
• 3 pcs garlic cloves, minced
• 1 tsp red chili flakes
• 400 g canned whole peeled tomatoes
• 100 g black olives, pitted and halved
• 100 g Kalamata olives, pitted and halved
• 2 tbsp capers, rinsed (optional)
• 10 pcs fresh basil leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 50 g grated Parmesan or Pecorino Romano (optional, for serving)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 2

Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.

Step 3

Stir in the red chili flakes and cook for 30 seconds to release their flavor.

Step 4

Pour the canned whole peeled tomatoes into the skillet, breaking them up gently with a wooden spoon. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.

Step 5

Add the black olives, Kalamata olives, and capers (if using) to the tomato sauce. Cook for an additional 5-7 minutes, allowing the flavors to meld together.

Step 6

Season the sauce with salt and black pepper to taste. Tear half of the basil leaves and stir them into the sauce.

Step 7

Transfer the cooked spaghetti into the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 8

Serve the spaghetti topped with the remaining basil leaves and a generous sprinkle of grated Parmesan or Pecorino Romano, if desired. Enjoy immediately.

Nutrition Facts

Serving size	(1165.7g)

Amount per serving	% Daily Value*
Calories	1758.6

Total Fat 101.2g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 40mg	0%
Sodium 6175.8mg	0%
Total Carbohydrate 168.7g	0%
Dietary Fiber 23.6g	0%
Total Sugars 20.6g
Protein 50.9g	0%

Vitamin D 20IU	0%
Calcium 885.9mg	0%
Iron 15.7mg	0%
Potassium 1238.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 11.4%

Carbs: 37.7%