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One Pan Spicy Pasta with Olives

Close-up of one pan spicy pasta dish, garnished with olives, parsley, and red pepper flakes.
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A cozy weeknight pasta with a spicy tomato sauce and briny olives, cooked in one pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound linguine
  • 1 teaspoon red pepper flakes
  • 4 cloves garlic, thinly sliced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add linguine and red pepper flakes, and cook, stirring constantly, until linguine is lightly toasted, about 2 minutes.
  2. Add garlic and cook until fragrant, about 30 seconds.
  3. Pour in crushed tomatoes and vegetable broth. Stir in oregano, salt, and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pan.
  4. Reduce heat to medium-low, cover, and simmer until pasta is al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
  5. Stir in olives and cook for 1 minute more.
  6. Garnish with fresh parsley and serve immediately with grated Parmesan cheese.

Notes

  • For a less spicy dish, reduce the red pepper flakes to 1/2 teaspoon.
  • You can substitute other types of olives, such as Castelvetrano or green olives, if desired.
  • This recipe is a great example of simple meal planning for busy weeknights.

Nutrition

Find it online: https://www.purecookingjoy.com/one-pan-spicy-pasta/

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