Kalamata Olive and Sun-Dried Tomato Pasta with Garlic
A savory Italian pasta dish combining briny Kalamata olives, tangy sun-dried tomatoes, and garlic in a light olive oil sauce. This Italian-inspired pasta recipe (vegetarian, mediterranean), ready in about 25 minutes, pairs Spaghetti pasta, Extra virgin olive oil, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Spaghetti pasta
- 4 tbsp Extra virgin olive oil
- 4 minced Garlic cloves
- 3/4 cup pitted and halved Kalamata olives
- 1/2 cup chopped Sun-dried tomatoes
- 1/4 tsp Red pepper flakes
- 1/4 cup chopped Fresh basil
- 1 tsp, for pasta water Salt
- 1/4 tsp Freshly ground black pepper
- 1/2 cup grated, optional Parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water (1 tsp salt) to a rolling boil. Add 12 oz spaghetti pasta and cook for 8-10 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Add 3/4 cup pitted and halved Kalamata olives and 1/2 cup chopped sun-dried tomatoes to the skillet, cooking for 2-3 minutes until warmed through.
- Step 4: Add the drained pasta to the skillet along with 1/4 cup reserved pasta water, tossing well to coat.
- Step 5: Stir in 1/4 cup chopped fresh basil and season with 1/4 tsp freshly ground black pepper.
- Step 6: Remove from heat and sprinkle 1/2 cup grated Parmesan cheese over the pasta if desired, tossing until melted and combined.
Frequently asked questions
How long does Kalamata Olive and Sun-Dried Tomato Pasta with Garlic take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kalamata Olive and Sun-Dried Tomato Pasta with Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Kalamata Olive and Sun-Dried Tomato Pasta with Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kalamata Olive and Sun-Dried Tomato Pasta with Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kalamata Olive and Sun-Dried Tomato Pasta with Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
