Description
A quick and flavorful pasta dish featuring a savory blend of green and black olives, fresh cherry tomatoes, garlic, and fresh basil, finished with grated Parmesan cheese. Perfect for a delicious weeknight dinner that comes together in just 30 minutes.
Ingredients
Scale
Pasta
- 8 oz pasta (penne or fusilli)
Vegetables & Herbs
- 1 cup pitted green and black olives, halved
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil, chopped
Others
- 3 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving some of the cooking water for later use.
- Sauté Garlic: In a skillet over medium heat, warm the extra virgin olive oil. Add the minced garlic and sauté until fragrant, approximately 1 minute, being careful not to burn it.
- Cook Olives and Tomatoes: Add the halved olives and cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and the flavors meld, about 3-4 minutes.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss well to combine with the olive and tomato mixture. Add reserved pasta water a little at a time as needed to loosen the sauce and help it coat the pasta evenly.
- Add Basil and Cheese: Remove the skillet from heat and stir in the fresh chopped basil and grated Parmesan cheese until the cheese melts slightly and incorporates into the pasta.
- Serve: Plate the pasta immediately, adding extra Parmesan cheese on top if desired, and enjoy your vibrant Mediterranean-inspired meal.
Notes
- Reserve some pasta cooking water to adjust the sauce consistency while mixing.
- Use a high-quality extra virgin olive oil for best flavor.
- You can substitute Parmesan cheese with a vegetarian-friendly alternative if desired.
- For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.
- This dish pairs well with a light green salad or crusty bread.
