Pasta with Tomatoes and Olives

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Our all-star, easy-to-follow pasta recipe will have your taste buds dancing! The cherry tomatoes cook long enough to release their juicy goodness, which blend exquisitely with the garlic-flavoured olive oil. This delicious dish combines sundried black olives and fresh basil for a beautifully simple and easy addition to the table.


  • 1 pkg spaghetti or penne
  • 2 tbsp sea salt
  • 2 pints cherry tomatoes (rinsed and drained)
  • 1 cup Sardo Sundried Black Olives
  • 2 large cloves minced garlic
  • ¼ cup EVOO (Extra-Virgin Olive Oil)
  • 4 fresh basil leaves (chopped)
  • Chili flakes to taste
  • Grated Parmesan cheese to taste


  1. In a large skillet, add olive oil and garlic and cook until golden (do not burn).
  2. Fill a large pot 3/4 full with water and bring it to a boil.
  3. Add 2 tbsp of salt to the water.
  4. Add cherry tomatoes and a half full ladle of boiling water to your skillet.
  5. Stir and cover with a lid for about 5 to 6 minutes until tomatoes start to soften.
  6. Add chopped basil leaves and olives, then cook for another 3 to 4 minutes.
  7. Turn off the skillet heat and set it aside.
  8. Cook pasta according to directions on the package.
  9. Drain and add to the tomatoes and olives mixture, tossing to combine.
  10. Sprinkle with chili flakes and serve with fresh grated cheese, if desired.

Tip: Pair with a dry Italian white, such as Pinot Grigio or Soave.