Description
A simple and flavorful pasta dish featuring penne or fusilli tossed with sautéed olives, garlic, and cherry tomatoes, finished with fresh basil and Parmesan cheese. Perfect for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 8 oz pasta (penne or fusilli)
- 1 cup pitted green and black olives, halved
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- ½ cup fresh basil, chopped
- ½ cup grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. 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: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.
- Cook olives and tomatoes: Add the halved olives and cherry tomatoes to the skillet. Cook for 3-4 minutes until the tomatoes soften and the olives are heated through.
- Toss pasta with the mixture: Add the drained pasta to the skillet with the olive and tomato mixture. Toss everything well, adding a bit of the reserved pasta cooking water as needed to loosen the sauce and combine the flavors.
- Add basil and cheese: Remove the skillet from heat. Stir in the chopped fresh basil and grated Parmesan cheese until the cheese melts slightly and the basil is evenly incorporated.
- Serve: Serve the pasta immediately. Optionally, sprinkle extra Parmesan cheese on top for added flavor.
Notes
- Reserve some pasta cooking water to help create a light sauce that coats the pasta evenly.
- You can use either green, black olives, or a mix of both to add complexity to the dish.
- For a dairy-free version, omit the Parmesan or use a plant-based cheese alternative.
- Fresh basil is key to imparting bright and fresh notes; do not substitute with dried basil for the best flavor.
- Cook pasta just until al dente to avoid mushy texture when tossed with the sauce.
