Spaghetti with Tomato and Olive Sauce
A quick and punchy spaghetti tossed in a rich tomato sauce with briny olives, a hint of chili, and fresh basil. Ready in about 20 minutes, this is the perfect weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 15g
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic
- 1 can (15 oz) crushed tomatoes
- ½ cup kalamata olives
- ¼ cup parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water before draining.
- 2
While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium. Add the 3 minced garlic cloves and 1/2 tsp chili flakes (optional) and cook until fragrant, about 1 minute.
- 3
Pour in the 1 can crushed tomatoes and 1/2 cup halved kalamata olives. Simmer until slightly thickened, about 5-7 minutes. Season with salt and pepper.
- 4
Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- 5
Serve immediately, topped with the 1/4 cup grated parmesan and fresh basil leaves if you have them.
Tools you’ll need
- Large pot
- Large skillet
- Colander
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