Celebrate the fall season with our easy and comforting Olive Oil Pasta recipe. This dish brings together the flavors of olive oil, olives, and fresh herbs, making it a perfect choice for a delicious autumn meal that's ready in just 20-25 minutes.
Makes: 4 Servings | Preparation Time: 20-25 minutes
- 12 ounces (340g) of your favorite pasta (such as spaghetti, fettuccine, or penne)
- 1/4 cup La Panza Extra Virgin Olive Oil
- 4 cloves of garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup black olives, pitted and halved
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- Salt and black pepper, to taste
- Grated Parmesan cheese for serving (optional)
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, or until the garlic becomes fragrant, but not browned.
- Combine Ingredients: Add the halved cherry tomatoes to the skillet and sauté for about 2-3 minutes until they begin to soften.
- Mix in Olives and Herbs: Stir in the Kalamata and black olives, and cook for an additional 2-3 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to combine and coat the pasta with the olive oil and tomato mixture. If the pasta seems dry, you can drizzle in a bit more olive oil.
- Season and Garnish: Season the dish with salt and black pepper to taste. You can also add more red pepper flakes if you prefer extra spiciness.
- Stir in the fresh basil and parsley, reserving a little for garnish.
- Serve: Transfer the Mediterranean Olive Oil Pasta to serving plates.
- If desired, top each serving with crumbled feta cheese, grated Parmesan cheese, and the reserved herbs for garnish.