Description
A flavorful Mediterranean-inspired pasta! This Spaghetti with Sun-Dried Tomatoes and Olives combines tangy tomatoes, briny olives, and aromatic garlic for a light yet satisfying meal ready in under 30 minutes.
Ingredients
- 12 oz spaghetti (or your favorite pasta)
- 1/3 cup sun-dried tomatoes (packed in oil, drained and sliced)
- 1/4 cup Kalamata or black olives, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil (use some from the tomato jar for extra flavor)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh basil or parsley, chopped
Optional Add-Ins:
- 1 tablespoon capers
- 1 cup baby spinach
- 1/2 cup halved cherry tomatoes
- 2 tablespoons crumbled feta or goat cheese
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining. - Sauté Aromatics:
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds, just until fragrant. - Add Flavor:
Stir in sun-dried tomatoes, olives, oregano, and red pepper flakes. Sauté for 2–3 minutes to infuse the oil with flavor. - Combine with Pasta:
Add the drained spaghetti to the skillet and toss to coat. Add splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the noodles. - Season and Serve:
Season with salt and black pepper. Remove from heat and top with Parmesan cheese and chopped basil. Serve warm and enjoy!
Notes
- Use the oil from the sun-dried tomato jar—it adds incredible depth and richness to the sauce.
- Don’t overheat the garlic; it can turn bitter quickly.
- For a vegan version, skip the Parmesan or use nutritional yeast.
- Add grilled chicken or shrimp for extra protein.
- Toss in fresh greens like spinach or arugula for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes