Kalamata Olive Pasta
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.
Ingredients
- 8 ounces pasta
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sun-dried tomato oil from the jar of sun-dried tomatoes
- 3 garlic cloves peeled and sliced thinly
- 2 cups baby spinach tightly packed, left whole or roughly chopped
- ⅛ teaspoon kosher salt
- Ground black pepper
- ¼ teaspoon garlic powder
- ½ cup Kalamata olives sliced in half (Note 1)
- ½ cup sun-dried tomatoes packed in oil, sliced thinly
- Grated Pecorino Romano cheese
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.
- Meanwhile, heat both the olive oil and sun-dried tomato oil in a large pan over medium-low to medium heat. Add the garlic and cook just until lightly golden, stirring often.
- Add the baby spinach to the pan along with the salt, pepper, and garlic powder. Sauté until the spinach fully wilts, 1-2 minutes.
- Stir in the olives and sun-dried tomatoes and heat through, about 1 minute. Remove the pan from the heat.
- 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 more flavor, if desired, and garnish with plenty of Pecorino Romano cheese. Enjoy!
Notes
Note 1: You can use any olives you like, but I recommend avoiding canned black olives, as they're not flavorful enough.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 52g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 366mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1593IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 3mg
Tried this recipe?Let me know how it was!