Pasta with Tomato and Black Olive Sauce Recipe

Name: Pasta with Tomato and Black Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 small white onion, finely chopped; 5 garlic cloves, finely chopped; 7 oil-packed anchovy fillets, drained and chopped; 2 carrots, peeled and cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 2 zucchini, cut into 1/4-inch dice; 1 eggplant, cut into 1/4-inch dice; 1 summer squash, cut into 1/4-inch dice; 3/4 teaspoon crushed red pepper; Kosher salt; Freshly ground pepper; 1/2 cup dry white wine; 5 plum tomatoes, cut into 1/4-inch dice; 1/2 cup pitted black olives, coarsely chopped; 10 fresh basil leaves; 1 pound strozzapreti or other pasta; Freshly shaved Parmigiano-Reggiano cheese, for serving

Servings: persons

5 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
5 garlic cloves, finely chopped
7 oil-packed anchovy fillets, drained and chopped
2 carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
1 eggplant, cut into 1/4-inch dice
1 summer squash, cut into 1/4-inch dice
3/4 teaspoon crushed red pepper
Kosher salt
Freshly ground pepper
1/2 cup dry white wine
5 plum tomatoes, cut into 1/4-inch dice
1/2 cup pitted black olives, coarsely chopped
10 fresh basil leaves
1 pound strozzapreti or other pasta
Freshly shaved Parmigiano-Reggiano cheese, for serving

1
In a large pot, heat 2 tablespoons of the olive oil.
2
Add the onion, garlic and anchovies and cook over moderate heat, stirring occasionally, until starting to soften, 5 minutes.
3
Stir in the carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes.
4
Add the zucchini, eggplant, summer squash, crushed red pepper and the remaining 3 tablespoons of olive oil and season with salt and pepper.
5
Cook, stirring occasionally, until the vegetables are softened, 15 minutes.
6
Add the wine and simmer for 2 minutes.
7
Add the tomatoes, olives and basil and cook, stirring, for 10 minutes.
8
Season with salt and pepper.
9
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
10
Drain, reserving 1/2 cup of the pasta cooking water.
11
Add the pasta and cooking water to the vegetables, season with salt and pepper and cook over moderate heat, tossing, until saucy.
12
Transfer to a bowl, garnish with Parmigiano and serve.

2447

kcal

Calories

199

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 1 small white onion, finely chopped, 5 garlic cloves, finely chopped, 7 oil-packed anchovy fillets, drained and chopped, and more.

Yes, Pasta with Tomato and Black Olive Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Tomato and Black Olive Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions