Kalamata Olives Pasta

Agrocan Sun-Dried Tomato and Kalamata Olive Pasta with Burst Cherry Tomatoes

This vibrant pasta dish is a celebration of the Mediterranean, bursting with the rich flavors of SUN*MED extra virgin olive oil, salty kalamata olives, and sun-dried tomatoes. Fresh cherry tomatoes add a touch of sweetness, while garlic and herbs provide a fragrant depth.


  • ½ cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ cup sun-dried tomatoes, julienned
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup kalamata olives, pitted and halved
  • 1 pint cherry tomatoes, halved
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • Salt and freshly ground black pepper, to taste
  • 1 pound pasta (penne, fusilli, or your preference)
  • ¼ cup grated parmesan cheese (optional)


Heat the olive oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.

Sauté the garlic and sun-dried tomatoes: Add the sliced garlic and cook for 30 seconds, until fragrant. Stir in the julienned sun-dried tomatoes and cook for an additional minute.

Add spice (optional): If using, add the red pepper flakes and cook for another 30 seconds, stirring constantly.

Incorporate the olives and cherry tomatoes: Stir in the Agrocan halved kalamata olives and cherry tomatoes. Cook for 2-3 minutes, or until the cherry tomatoes soften slightly and release their juices.

Season and simmer: Season generously with salt and freshly ground black pepper. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.

Cook the pasta: While the sauce simmers, cook the pasta according to package instructions in a separate pot of salted boiling water. Drain the pasta, reserving about ½ cup of the cooking water.

Combine and finish: Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a tablespoon at a time until the desired consistency is reached. Aim for a light and slightly creamy sauce.

Garnish and serve: Remove from heat and stir in the chopped parsley and basil. Serve immediately with grated parmesan cheese on the side, if desired.


  • For a vegetarian protein option, add cooked chickpeas or crumbled feta cheese to the pasta.
  • If fresh herbs aren’t available, use 1 tablespoon each of dried oregano and thyme.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.