Pasta with Garlic and Olives Recipe!
My hubby Jacob loves olives. So we always have lots of different types of olives in our refrigerator. I love olives too, but not as much as him, I don’t think. 😅 Even though olive is preserved, I like to use them fast enough after we get them. We eat them as antipasto, a snack with wine, on top of pizza and pasta. If you have more ideas, please let me know in the comment below! My favorite way to eat olive is definitely in pasta. There is much different pasta with olives recipes out there, and they are all so good!!
The best part of this pasta with garlic and olives, in my opinion, is the garlic. I use the amount of garlic that normal Koreans will use, like, 20 cloves. 😳 You might think it will be too garlicky, but when they browned up with some onion, omg, it is so delicious!!! You can’t have enough garlic in this pasta recipe! You can add more veggies to your liking, like zucchini/summer squash (it’s the season now!) or tomatoes. It will be delicious in this recipe!
Are we ready to jump into pasta with garlic and olives recipe? Let’s get started!
Bring a large pot of water to a boil, add some salt and spaghetti. Cook by following the directions of the package you’re using. I love spaghetti, as you all know, but you can use any shape of pasta you want to use!
Heat a large skillet over medium-low heat, add 2 tbsp olive oil, 1/2 chopped onion, 20 garlic cloves that sliced, a generous pinch of salt, pepper, and red pepper flakes to your taste. You can reduce the amount of garlic, but I really think it makes this dish.
Sauté until onions are softened, garlic is browned, and fully cooked for about 5 to 7 minutes. Meanwhile, slice 4 oz of olives. You can use any olives you have in your kitchen. I had mixed olives, so that’s what I used.
Add sliced olives and sauté for 2 minutes. Chop a handful of parsley. I used curly parsley since I had abundance in my backyard. You can absolutely use Italian flat parsley.
Add cooked spaghetti and sprinkle 3 tbsp nutritional yeast on top of pasta. Nutritional yeast will add that cheesy flavor we all want in the pasta dish without adding cheese. You will be surprised how much umami flavor this will create. Also, I like to add nutritional yeast on top of noodles so that the umami flavor will stick to the noodles. Mix everything until nutritional yeast is well combined.
Pour 1/4 to 1/2 cup of pasta water as needed. Add 2 tbsp extra virgin olive oil and chopped parsley for the finishing touch, then toss everything together.
I had some onion flower so used them for garnish. You can use any edible flowers or more chopped parsley. Enjoy while it’s hot!
- 1 lb spaghetti or your favorite pasta
- 4 tbsp extra virgin olive oil, divided
- 1/2 onion, chopped
- 20 cloves garlic, sliced (you could use less if you prefer)
- Generous amount pinch of salt
- Pinch of black pepper
- 1/2 tsp red pepper flakes
- 4 oz mixed olives, sliced
- 3 tbsp nutritional yeast
- Handful Italian flat or curly parsley, chopped
- Bring a large pot of water to a boil, add some salt and spaghetti. Cook by following directions of package you’re using.
- Heat a large skillet over medium low heat, add 2 tbsp olive oil, chopped onion, sliced garlic, a generous pinch of salt, pepper and red pepper flakes. Sauté until onions are softened and garlic is browned and fully cooked, about 5 to 7 minutes. Add sliced olives and sauté for 2 minutes.
- Add cooked spaghetti and sprinkle nutritional yeast on top of pasta. Mix everything together, until nutritional yeast is well combined. Pour 1/4 to 1/2 cup of pasta water as needed.
- Lastly, add 2 tbsp olive oil and chopped parsley then toss everything together. Enjoy while it’s hot!