This Kalamata olive pasta is a simple way to use up any leftover olives and sun-dried tomatoes you might have on hand. Tossed with baby spinach for some healthy greens, it also delivers plenty of flavor.

This post may contain affiliate links. Please read our affiliate disclosure.

When it comes to simple yet flavorful pasta recipes, I’m all in. This Kalamata olive pasta comes together quickly and offers a salty bite, thanks to a generous amount of sliced Kalamata olives and sun-dried tomatoes. The colors are equally vibrant, made more vivid by sneaked-in baby spinach, and the savory goodness comes full circle with an ample dusting of Pecorino Romano cheese (If there’s one cheese I could take with me to a desert island, it would be Pecorino Romano.)

This Kalamata olive pasta is one of those recipes that could be easily enhanced with complementary ingredients like artichoke hearts, crumbled feta, cherry tomatoes, and capers. Or, you could keep it simple and still enjoy a delicious pasta dish.

Shopping List

pasta
extra virgin olive oil
fresh garlic
baby spinach
garlic powder
kalamata olives
sun-dried tomatoes
pecorino romano cheese

Pro Tips

Prepare ingredients beforehand: Cut down on time by measuring the baby spinach, Kalamata olives, and sun-dried tomatoes beforehand and slicing the latter two. Store everything in the fridge until you’re ready to cook.

Cook the garlic carefully: IMHO, lightly golden cooked sliced garlic is more delicious than a quick sautée of minced, but make sure not to overcook it, or it will turn bitter.

Drizzle some EVOO onto the finished pasta: You’ll need some pasta water to help loosen and moisten the pasta, but a splash of extra virgin olive oil will also add moisture and luscious flavor.

Suggestions for Variations and Substitutions

Add some crumbled feta for a Greek-inspired pasta.
Garnish with fresh herbs like parsley and basil.
Use any olives you have on hand.
Include artichoke hearts, capers, and/or sliced cherry tomatoes for a heartier dish (Sautée the cherry tomatoes a bit.)
Add some grilled chicken for protein.

Storing Leftovers

REFRIGERATOR: Store in an airtight container and consume within 3 days. Reheat in the oven or microwave, and you may even enjoy it cold/room temperature. I don’t generally recommend freezing pasta because it changes the consistency (and not for the better).

More Simple Pasta Recipes

Kalamata Olive Pasta

Print Recipe Pin Recipe

Servings to 4

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

8 ounces pasta (preferably long pasta like spaghetti or linguine)
1 tablespoon extra virgin olive oil
1 tablespoon sun-dried tomato olive oil (from the jar of sun-dried tomatoes)
3 large garlic cloves, thinly sliced
2 cups baby spinach, tightly packed (left whole or roughly chopped)
⅛ teaspoon kosher salt
Freshly ground black pepper
¼ teaspoon garlic powder
½ cup Kalamata olives, sliced in half
½ cup sun-dried tomatoes (packed in oil), thinly sliced
Pecorino Romano cheese, grated, for garnish

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package's directions or until al dente. Reserve at least ½ cup of pasta water before draining.
8 ounces pasta (preferably long pasta like spaghetti or linguine)
Meanwhile, heat up the oils in a large pan on medium-low to medium heat. Add the garlic and cook just until lightly golden, stirring often.
1 tablespoon extra virgin olive oil, 1 tablespoon sun-dried tomato olive oil (from the jar of sun-dried tomatoes), 3 large garlic cloves, thinly sliced
Add the baby spinach to the pan along with the salt, pepper, and garlic powder. Sautée until the spinach fully wilts, 1 to 2 minutes.
2 cups baby spinach, tightly packed (left whole or roughly chopped); ⅛ teaspoon kosher salt; freshly ground black pepper; ⅛ teaspoon garlic powder
Stir in the olives and sun-dried tomatoes and heat through, about 1 minute. Remove the pan from the heat.
½ cup Kalamata olives, sliced in half; ½ cup sun-dried tomatoes (packed in oil), thinly sliced
Toss the olive and sun-dried tomato mixture with the cooked pasta. Add some pasta water to loosen and moisten the dish. Drizzle the pasta with some extra virgin olive oil for extra flavor, if desired, and garnish with plenty of Pecorino Romano cheese. Enjoy!
Pecorino Romano cheese, grated, for garnish

Tried this recipe?Let us know how it was!