Quick Tomato & Olive Pasta Sauce
A punchy, no-fuss pasta sauce that comes together in the time it takes to boil spaghetti. Ripe tomatoes melt into a savory base with briny olives, capers, and a whisper of chili, coating every strand of pasta in bold Mediterranean flavor.
For 4 servings
- boil
Boil the pasta water.
Fill a large pot with water, add 1 tablespoon salt, and bring to a rolling boil over high heat.
- prep
Prep the tomatoes, olives, garlic and capers.
While water heats, dice the tomatoes, halve the olives, slice the garlic thinly, and drain the capers.
- boil · ~8 min
Cook the spaghetti.
Drop spaghetti into boiling water and cook until al dente (about 8 minutes). Reserve 1 cup pasta water before draining.
TIPSave a mug of starchy pasta water before you drain — it's the secret to a silky sauce. - saute · ~1 min
Sauté garlic in olive oil.
Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant and just turning golden at the edges, about 1 minute.
TIPWatch the garlic closely — it goes from golden to burnt in seconds. - saute
Add chili flakes.
Stir in the pinch of red chili flakes and let them sizzle for about 10 seconds to bloom in the oil.
- simmer · ~10 min
Cook down the tomatoes.
Add diced tomatoes to the skillet. Cook over medium heat, stirring occasionally, until they break down into a chunky sauce, about 10 minutes.
- simmer · ~2 min
Add olives, capers, and season.
Fold in the olives, capers, and a pinch of salt. Simmer for 2 more minutes to let the flavors meld. If the sauce is too thick, splash in reserved pasta water a little at a time until it reaches your desired consistency.
- mix
Toss pasta with the sauce.
Add the drained spaghetti directly to the skillet. Toss everything together with tongs until the pasta is well coated with the sauce, adding a splash more pasta water if needed for a glossy finish.
- garnish
Garnish with parsley and serve.
Divide among bowls, scatter fresh parsley on top, and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve at least 1 cup of starchy pasta water before draining — it binds the sauce to the pasta.
- 2Slice garlic thinly rather than mincing so it infuses the oil without burning.
- 3Use ripe, in-season tomatoes for the sweetest, most flavorful sauce.
- 4Bloom the chili flakes in hot oil for 10 seconds to release their full aroma without bitterness.
- 5Don't rinse the cooked spaghetti — the starch helps the sauce cling to every strand.
- 6Taste the olives and capers before adding extra salt — they are both naturally briny.
- 7Make the sauce up to 3 days ahead and reheat gently with a splash of pasta water.
Adapt it for your goals.
Protein boost
Add a can of drained tuna or anchovy fillets when sautéing the garlic for a savory, protein-rich seafood twist.
veganVegan
The recipe is already vegan. For extra richness, stir in a tablespoon of nutritional yeast before serving.
gluten freeGluten-free
Swap spaghetti for your favorite gluten-free pasta — the sauce works perfectly with rice or corn-based noodles.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use a non-stick pan; the tomatoes release enough liquid to prevent sticking.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes provide a concentrated source of lycopene, an antioxidant linked to heart and skin health.
Heart-Healthy Fats
Olive oil and olives supply monounsaturated fats that support cardiovascular wellness.
Low in Added Sugar
This sauce relies on the natural sweetness of ripe tomatoes, not added sugar, for its flavor.
Frequently asked questions
Yes, one 800g can of whole peeled tomatoes (crushed by hand) works great. Drain some liquid if the sauce seems too watery.
