Tomato and Olive Pasta

Ingredients

• 12 oz pasta
• 3 tbsp olive oil
• 3 cloves garlic
• 1 pint cherry tomatoes
• 1 cup kalamata olives
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh basil

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat the 3 tbsp olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

3. 3

   Add the 1 pint cherry tomatoes and 1 cup pitted kalamata olives to the skillet. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 8-10 minutes.

4. 4

   Season the sauce with the 1 tsp salt and 0.5 tsp black pepper. Use the back of a spoon to gently mash some tomatoes for a chunkier sauce.

5. 5

   Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the pasta, about 2-3 minutes.

6. 6

   Remove from heat and stir in the 0.25 cup chopped fresh basil. Serve immediately, topped with extra basil if desired.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Wooden spoon

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