15-Minute Recipe: Burst Cherry Tomato and Kalamata Olive Pasta

Photo bySheelah BrennanonUnsplash

If you're looking for an easy weeknight meal that won't heat up the kitchen, look no further. This recipe takes advantage of summer ripe tomatoes and fresh herbs.

This quick pasta recipe will get you dinner on your table in about 15 minutes. To save time, prepare the sauce while the spaghetti is cooking. Remember, olives are salty so you may not need to add much salt to your dish if any at all. Taste before adding the salt and pepper at the end.

Photo byKlaus Nielsen

Ingredients

• 1 lb dried spaghetti
• 3 tablespoons of olive oil
• 3 garlic cloves, minced
• 3 pints cherry or grape tomatoes
• 1/2 cup pitted kalamata olives, chopped
• salt and freshly ground pepper to taste
• a handful of fresh basil, finely chopped

Method

1. Cook spaghetti in a large pot of salted, boiling water (following package directions or until al dente.)
2. Heat the oil in a large frying pan and saute the garlic for 30 seconds.
3. Add tomatoes and olives to the pan and cook for about 4 to 6 minutes, until the tomatoes burst and release their juices.
4. Add the fresh basil and season to taste with salt and pepper.
5. Toss quickly with the cooked spaghetti and serve immediately.

Photo byKarolina Kaboompics

Alternatives

• Use fresh arugula in place of basil.
• Add a chopped fresh or dried chili for a little heat.
• Add 1 to 2 tablespoons of capers for a briny, tartness.
• Add 1/2 cup mozzarella pearls when you add the fresh herbs.

Serving Suggestion

• Serve with a big, green salad and some crusty bread.
• This could be a side dish served with a healthy protein such as grilled chicken breasts or sauteed shrimp, or a main meal on its own.

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