Spaghetti With Castelvetrano Olives

Spaghetti with Castelvetrano olives comes together quick, real quick. This is one of my go to weekday pasta dishes, because it's fast and simple. There's a punch of flavour in this dish thanks to a little tomato paste and of course the best olives, the Castelvetrano olive.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


1 lb spaghetti

¼ cup extra virgin olive oil

4 tbsp tomato paste

½ sweet onion, finely chopped

2-3 garlic cloves, finely sliced

Calabrian Chili or dried chili, to taste

1 cup Castelvetrano olives, roughly chopped

Parmigiano-Reggiano, to taste


1. Cook the spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.

2. In a large frying pan over medium heat, heat extra virgin olive oil. Make a little hot spot in your pan and add tomato paste. Toast for a little bit. Add sweet onion, garlic, chili, olives and season with salt and freshly cracked pepper. Sauté until onions and garlic are tender.

3. Add cooked spaghetti and a little bit of the pasta water. Continue to cook pasta until fully cooked. Toss and mix to incorporate all ingredients. Remove pan from heat and add Parmigiano-Reggiano. Toss, adding more pasta water if needed to help form your sauce. Enjoy!

Until next time, ciao!