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Vegetarian, Busy evenings

Pasta with sun dried tomatoes and olives

This pasta with sun dried tomatoes and olives is an Italian style dish for 4 people, ready in 20 minutes, very easy to make, for about €1.60 per person. The trick is saving some pasta cooking water, its starch binds the sauce and makes it glossy without needing any cream.

On a night when the fridge is empty, there's always a jar of sun dried tomatoes and some olives left, and that makes a king's dinner in twenty minutes.

Pasta with sun dried tomatoes and olives
Total time
20 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall, Winter
The kids
They generally like it

This is the kind of dish that turns three pantry jars into a full dinner. Sun dried tomatoes bring a deep, almost jammy flavor, black olives add their briny edge, and capers throw in a tangy spark that wakes everything up. The Parmesan melts slightly over the hot pasta and fresh basil adds the green note that pulls it all together.

This is dinner for nights when nobody wants to run to the store. Kids get their pasta, adults enjoy a Mediterranean sauce with real character, and everyone's at the table in twenty minutes. It works just as well on a rushed Tuesday as it does for friends over without spending the evening in the kitchen.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 400 g
  • Sun dried tomatoes in oil 120 g
  • Pitted black olives 100 g
  • Capersoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Red pepper flakesoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Basil 1 sprigs

Dairy

  • Grated Parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the pasta in a large pot of salted boiling water, saving a ladle of cooking water. 11 min

    Salt the water once it boils, like a well seasoned soup.

  2. Drain the sun dried tomatoes and cut them into strips, then slice the olives into rounds.

    Keep a bit of the jar's oil, it's already flavored and can replace a spoon of oil.

  3. Sauté the minced garlic in the oil with the red pepper flakes, then add the tomatoes, olives, and capers.

    Low heat is enough, the garlic shouldn't brown.

  4. Pour the drained pasta into the pan with a splash of cooking water and toss together. 2 min

    Stir briskly for two minutes so the sauce coats every piece of pasta.

  5. Sprinkle with Parmesan and torn basil before serving.

    Add the basil at the very last moment so it stays green and fragrant.

Our tips to get it right

  • Cut the olives and sun dried tomatoes to roughly the same size so they mix evenly into every bite of pasta.
  • If your sun dried tomatoes aren't packed in oil, soak them in warm water for a few minutes before slicing.
  • Taste before adding salt, the olives, capers, and Parmesan already bring plenty of it.

The variations

  • Swap the black olives for green ones for a tangier, less salty version.
  • Add a drained can of tuna along with the tomatoes and olives for a heartier meal.
  • For picky kids, roughly blend the sun dried tomato sauce so it looks like a red pesto, which is often an easier sell.

What to serve it with

  • A lemony arugula salad
  • Some crusty bread
  • Sparkling water with lemon

Storage

The pasta keeps for 2 days in the fridge in a sealed container. Reheat it in a pan with a splash of water to loosen the sauce back up. Freezing isn't recommended, the pasta loses its texture.

Questions about this dish

Can I use short pasta instead of long pasta?

Yes, penne or fusilli work great since they trap the sauce in their grooves. Just cook them according to the package time.

Can I make the sauce ahead of time?

Yes, you can sauté the garlic, tomatoes, olives, and capers several hours ahead. Warm it gently before tossing in freshly cooked pasta.

What if I don't have capers?

You can leave them out without throwing off the dish, or swap in a few chopped pickles for a similar tangy note. The result will be slightly less classic but still good.

Is Parmesan essential?

It adds richness and salt that help bind the sauce, but you can swap it for pecorino or skip it for a dairy free version. Just add a little extra olive oil to make up for it.

How long does it take to make a pasta with sun dried tomatoes and olives?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pasta with sun dried tomatoes and olives?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pasta with sun dried tomatoes and olives cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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