Italian Pasta with Olives is a classic Mediterranean main course using salty black olives, capers, and garlic. This vegetarian dinner relies on store cupboard ingredients like dried spaghetti and tinned tomatoes for a fast, punchy meal.

I’ve made this quite a few times and found that the trick is all in how you treat the garlic. If you let it go brown, it turns bitter and ruins the whole sauce, so keep the heat low until you add the liquid. You want the garlic to soften and release its scent without changing colour much at all.

The pasta water is doing more work than you’d think in this recipe. Starchy water helps the sauce cling to the spaghetti rather than just sitting at the bottom of the bowl. I always scoop out a mugful before draining the pot because that little splash at the end makes the texture silkier.

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Italian Pasta with Olives Ingredients

400g (14oz) dried spaghetti
3 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
1 tsp dried chilli flakes
100g (3.5oz) pitted black olives, roughly chopped
2 tbsp capers, drained and rinsed
1 tin (400g/14oz) chopped tomatoes
1 tbsp tomato purée
1 small bunch fresh parsley, chopped
Black pepper, to taste

How To Make Italian Pasta with Olives

Boil the water: Fill a large pan with water, add a generous pinch of salt, and bring it to a rolling boil over a high heat. Add the spaghetti and cook for about 8 to 10 minutes until it is cooked but still firm to the bite.
Sauté the aromatics: While the pasta cooks, heat the olive oil in a large frying pan over a medium-low heat. Add the sliced garlic and chilli flakes, then cook for about 2 minutes until the garlic is soft and fragrant but not browned.
Build the sauce: Stir the chopped olives, rinsed capers, and tomato purée into the pan and cook for 1 minute. Pour in the tinned tomatoes, stir well, and let the sauce simmer gently for about 10 minutes until it thickens.
Combine the dish: Use tongs to transfer the cooked spaghetti directly from the water into the sauce, allowing some of the starchy water to go with it. Toss everything together over the heat for 1 minute until the pasta is well coated, adding an extra splash of pasta water if the sauce looks too dry.
Finish and serve: Take the pan off the heat and stir in the chopped fresh parsley. Grind over some black pepper and serve immediately in warmed bowls.

Recipe Tips

Rinse your capers. These little buds are packed in very salty brine, so giving them a quick wash under the cold tap prevents the final dish from becoming too salty.
Don’t overcook the pasta. Pull the spaghetti out of the water a minute before the packet says it’s ready. It will finish cooking in the hot sauce and stay firm rather than turning mushy.
Use fresh parsley. Dried herbs don’t provide the same bright, peppery lift that fresh flat-leaf parsley brings to this specific tomato base.
Prep your garlic properly. Slice the cloves as thinly as you can rather than crushing them with a press. Thin slivers melt into the oil more evenly and look better in the finished sauce.
Save the pasta water. This is the best way to adjust the thickness of your sauce without diluting the flavour with plain tap water.

What To Serve With Italian Pasta with Olives

Serve this with a side of crusty garlic bread to mop up any leftover tomato sauce. A simple green salad with rocket and a sharp lemon dressing cuts through the saltiness of the olives. You could also offer some toasted pine nuts on top for a bit of crunch.

How To Store Italian Pasta with Olives

Fridge

Put any leftovers in an airtight container once they have cooled down. They will stay fresh in the fridge for up to 3 days.

Reheat

The best way to reheat this is in a frying pan with a tiny splash of water to loosen the sauce. Use a medium heat and toss the pasta constantly for about 3 to 4 minutes until it is piping hot. You can use a microwave, but the pasta might lose its firm texture and become a bit soft.

Freeze

This dish does not freeze well because the spaghetti becomes mushy when thawed. If you want to get ahead, freeze the sauce on its own in a sealed bag for up to 2 months and cook fresh pasta when you are ready to eat.

Italian Pasta with Olives Nutrition Facts

Per serving (1 of 4):

Calories: 485
Protein: 14g
Fat: 16g
Carbohydrates: 72g
Sugar: 6g
Sodium: 520mg.

FAQs

Can I use green olives for Italian Pasta with Olives?

Yes, you can use green olives, though they are usually firmer and slightly more bitter than the black ones. Ensure they are pitted before you chop them.

What is the best pasta shape for this sauce?

Spaghetti is traditional because the thin strands catch the bits of olive and caper. You could use linguine or penne if that’s what you have in the cupboard.

Why is there no cheese in this recipe?

Traditional southern Italian pasta dishes with olives and capers often skip the cheese to let the sharp, briny flavours stand out. If you want some, a little vegetarian hard cheese grated over the top works well.

Can I make Italian Pasta with Olives less spicy?

Yes, simply reduce the amount of dried chilli flakes or leave them out entirely if you prefer a mild sauce. The garlic and olives still provide plenty of flavour.

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Italian Pasta with Olives Recipe

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

400g (14oz) dried spaghetti
3 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
1 tsp dried chilli flakes
100g (3.5oz) pitted black olives, roughly chopped
2 tbsp capers, drained and rinsed
1 tin (400g/14oz) chopped tomatoes
1 tbsp tomato purée
1 small bunch fresh parsley, chopped
Black pepper, to taste

Directions

Boil the water: Fill a large pan with water, add a generous pinch of salt, and bring it to a rolling boil over a high heat. Add the spaghetti and cook for about 8 to 10 minutes until it is cooked but still firm to the bite.
Sauté the aromatics: While the pasta cooks, heat the olive oil in a large frying pan over a medium-low heat. Add the sliced garlic and chilli flakes, then cook for about 2 minutes until the garlic is soft and fragrant but not browned.
Build the sauce: Stir the chopped olives, rinsed capers, and tomato purée into the pan and cook for 1 minute. Pour in the tinned tomatoes, stir well, and let the sauce simmer gently for about 10 minutes until it thickens.
Combine the dish: Use tongs to transfer the cooked spaghetti directly from the water into the sauce, allowing some of the starchy water to go with it. Toss everything together over the heat for 1 minute until the pasta is well coated, adding an extra splash of pasta water if the sauce looks too dry.
Finish and serve: Take the pan off the heat and stir in the chopped fresh parsley. Grind over some black pepper and serve immediately in warmed bowls.