Spaghetti With Olives + Fresh Tomato Sauce

Ingredients

• 6 tablespoonsolive oil
• 1 smallonion
• 2garlic cloves
• 400 g (14.10 oz)fresh ripe tomatoes, stems removed
• 40 g (1.4 oz)sliced Kalamata olives
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• 1/3 teaspoonsugar
• 250 g (8.8 oz)spaghetti
• to tastekosher salt
• to tastefreshly ground black pepper
• to tasteGreek Kefalotyri, Parmesan or Pecorino cheese

Instructions

1. 1

   Cook the spaghetti

   Boil the spaghetti according to the packet instructions, but take it off the heat 2 minutes before the stated cooking time ends. Reserve 120 ml (1/2 cup) of pasta water and set it aside.

2. 2

   Blend the aromatics

   Put the garlic and onion in a blender or food processor with 1 tablespoon of olive oil and blend until smooth. Transfer the paste to a bowl, then rinse the blender to remove any residue.

3. 3

   Blend the tomatoes

   Cut the tomatoes into chunky pieces, add them to the blender or food processor and blend until smooth.

4. 4

   Cook the paste

   Heat the remaining 5 tablespoons of olive oil in a large saucepan or skillet over medium-high heat. Add the onion and garlic paste and cook for 1–2 minutes, until golden.

5. 5

   Simmer the sauce

   Pour in the blended tomatoes and season with a little kosher salt, bearing in mind that the pasta water is already salted. Stir in the sugar and cook for 5–6 minutes, stirring occasionally, until the sauce begins to thicken and stick to the bottom. Add the reserved pasta water, oregano and thyme. Turn the heat down to medium and simmer uncovered for another 5 minutes.

6. 6

   Finish the pasta

   Add the olives and spaghetti to the sauce and cook for 1 minute, stirring with a wooden spoon.

7. 7

   Serve with cheese

   Serve with a generous sprinkle of freshly ground black pepper and some Greek Kefalotyri, Parmesan or Pecorino cheese.

What is spaghetti with olives and fresh tomato sauce?

This Greek-inspired pasta dish brings together spaghetti, ripe tomatoes, Kalamata olives and familiar Mediterranean herbs. Its appeal is in the contrast between the bright tomato sauce and the olives’ deep, savoury flavour.

Fresh tomatoes are blended into the sauce rather than cooked down for hours, making this version practical for a quick meal. A splash of pasta water helps the sauce cling to the spaghetti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 925 calories, 19g protein, 108g carbs, 47g fat.

Most of the carbohydrates come from the spaghetti, while olive oil supplies much of the fat. The pasta provides some protein, with the optional cheese adding more; tomatoes and olives contribute flavour and smaller amounts of nutrients. For a more balanced plate, serve with a simple green salad or extra vegetables.

Choose ripe tomatoes

Tomatoes: Use ripe, fresh tomatoes for a fuller flavour and a sauce that blends smoothly. The recipe purées them, so there is no need to peel them first.

Olives: Kalamata olives bring a salty, fruity note. Taste the sauce before adding much salt, as both the olives and pasta water contribute seasoning.

Build the sauce in stages

Aromatics: Blending the onion and garlic with a little oil makes a smooth paste that cooks quickly. Stir it as it colours so it does not catch on the pan.

Tomatoes: Give the blended tomatoes 5–6 minutes to cook before adding the pasta water and herbs. The sauce should begin to thicken and look slightly sticky at the base of the pan.

Finish the spaghetti in the pan

Early draining: Taking the pasta off the boil 2 minutes ahead of the packet timing leaves room for it to finish cooking in the sauce.

Pasta water: Add the reserved water as directed, then let the spaghetti and sauce cook together for a final minute with the olives. Stir to coat the strands evenly.

Season and serve

Herbs: Oregano and thyme season the tomato base during its final simmer. Keep the heat at medium so the sauce simmers gently rather than reducing too quickly.

Cheese: Finish with freshly ground black pepper and Kefalotyri, Parmesan or Pecorino. Serve straight away while the sauce is glossy and the pasta is hot.

Timing and texture cues

The recipe gives a total time of 20 minutes, with the pasta and sauce prepared in overlapping stages. Keep the reserved pasta water nearby so it is ready when the tomatoes have simmered.

Look for golden onion and garlic paste, followed by a tomato sauce that has started to thicken. The spaghetti should be tender after its brief finish in the sauce.

Recipe notes & tips

• Reserve the pasta water before draining the spaghetti.
• Stop boiling the pasta 2 minutes before its packet cooking time is up.
• Blend the onion and garlic with just 1 tablespoon of oil, keeping the remaining oil for the pan.
• Stir the tomato sauce occasionally as it cooks so it does not catch.
• Taste before adding salt, since the olives and pasta water are already salty.
• Serve as soon as the pasta has finished cooking in the sauce.

Variations

• Add chilli: Stir a pinch of dried chilli into the oil with the onion and garlic paste.
• Use another olive: Swap the Kalamata slices for another pitted olive variety.
• Try fresh herbs: Finish with chopped fresh oregano or thyme in place of some of the dried herbs.
• Add greens: Stir in a handful of spinach during the final minute, until wilted.
• Choose your cheese: Top with Kefalotyri, Parmesan or Pecorino, as suggested in the recipe.

Common mistakes to avoid

• Overcooking the pasta: Drain it 2 minutes before the packet timing so it can finish in the sauce.
• Skipping the pasta water: Reserve 120 ml before draining to add moisture to the sauce.
• Adding too much salt: Taste first, as the olives and pasta water already bring saltiness.
• Cooking the paste too long: Take it off the heat once it turns golden, before it burns.
• Leaving out the final toss: Stir the spaghetti and olives through the sauce for the last minute so the strands are coated.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; add fresh cheese after reheating if desired.

Frequently asked questions