Tomato & Olive Mediterranean Pasta

Tomato & Olive Mediterranean Pasta

The flavors of the Mediterranean are always in reach when there are olives on hand. Toss together this light and flavorful combo for a simple and satisfying weeknight dinner.
Prep Time 25 minutes
Total Time 25 minutes
Course Dinner, Entree, lunch
Cuisine Healthy Baby Month, Italian, Mediterranean, Vegetables, Vegetarian
Servings 6 servings


  • 1 pound bowtie spiral or penne pasta, uncooked, 16 oz
  • 1/4 cup olive oil
  • 3 cloves garlic chopped
  • 1/4 cup kalamata olives pitted, sliced
  • 2 to 3 oz Roma tomatoes chopped (or 1 14.5can of diced tomatoes, drained)
  • 1/4 cup pine nuts toasted, chopped (could also use walnuts)
  • 8 in to 10 fresh basil leaves cut thin strips


  • Prepare pasta according to package directions. Drain and set aside.
  • While pasta is cooking, heat olive oil in a large skillet over low heat. Add garlic, olives and toasted pine nuts . Cook gently stirring frequently until garlic is tender and golden brown. Add tomatoes and cook for 5 more minutes or until tomatoes are tender but not overcooked.
  • Gently incorporate basil and cooked pasta. Toss together and serve immediately.


Try this tasty recipe for Tomato & Olive Mediterranean Pasta, which is not only packed with grains but is also under 500 calories.
Keyword Olives, Pasta, Tomato
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