Mediterranean Olive Oil Pasta

Ingredients

• 180 g Pasta (spaghetti or linguine)
• 3 tbsp Extra-virgin olive oil
• 3 cloves Garlic
• 60 g Kalamata or green olives, pitted
• 200 g Cherry tomatoes(optional)
• 200 g Canned cherry tomatoes (or diced tomatoes)(optional)
• 2 tbsp Fresh parsley, chopped
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)
• 0.25 tsp Red pepper flakes (optional)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes; reserve 1/2 cup (120 ml) of pasta water, then drain.

2. 2

   While the pasta cooks, mince the garlic. In a large skillet over low heat, warm the olive oil and gently sauté the garlic for 1 minute until fragrant (do not brown).

3. 3

   Add the olives and tomatoes (use cherry tomatoes or canned). Cook for 6–7 minutes, stirring, until the tomatoes soften and release juices.

4. 4

   Add the drained pasta to the skillet. Toss well, adding a splash of reserved pasta water as needed to make a light, glossy sauce. Season with pepper (and salt if needed) and toss in parsley. Serve immediately.