Fresh Tomatoes and Olives Spaghetti

Fresh Tomatoes and Olives Spaghetti is a simple, vibrant pasta dish made entirely with fresh, uncooked ingredients. The combination of ripe tomatoes, fragrant herbs, green olives, and Parmigiano creates a light and aromatic sauce that’s ready in just 15 minutes. Perfect for a quick meal full of authentic Italian flavour.

Serves 4, Preparation 5 minutes, Cooking 10 minutes

400 g of Spaghetti
500 g fresh tomatoes (Roma, Cherry, or Piccadilly), chopped
4/5 sprigs of fresh thyme and/or fresh basil
2 garlic cloves, peeled
Salt and black pepper to taste
Chopped pitted green olives in brine, to taste
Shaved Parmigiano cheese, to taste
3–4 tablespoons extra virgin olive oil (EVOO)

Method

Place chopped tomatoes in a large mixing bowl.

Add 3 tablespoons of extra virgin olive oil, thyme and/or basil, the garlic cloves, chopped olives, salt and black pepper. Mix gently. All ingredients remain raw, making the sauce fresh and vibrant.

Bring a large pot of salted water to the boil and cook the spaghetti until al dente.

Drain the spaghetti and toss it directly into the fresh tomato mixture. Stir to coat the pasta evenly.

Remove and discard the garlic cloves.

Serve your fresh tomatoes and olives spaghetti with Parmigiano shaved on top and a drizzle of olive oil if desired.