This Baked Garlic Pasta with Tomatoes & Olives, is packed with so many great Spanish flavors, it´s easy to make and comes together in about 30 minutes. The perfect dish for a busy weeknight dinner or a lazy weekend lunch next to a bottle of Spanish wine.
To make this dish, I used penne pasta, but you can use any type of pasta you like. Either way, the secret is to cook your pasta al dente. You don´t want to over cook it. So make sure to check the package instructions on your pasta.
To cook the pasta, I used vegetable broth instead of water. This gives a whole new level of flavors to the pasta. But if you prefer, you can use salted water.
TIPS & TRICKS to Make this Recipe: Before I added the pasta into the oven, I added some slices of mild Manchego cheese, which easily melts. You can use any cheese you like, just make sure it´s a cheese that easily melts. Such as mozzarella, provolone or mild cheddar.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make this Baked Garlic Pasta with Tomatoes & Olives
Baked Garlic Pasta with Tomatoes & Olives
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 1 head garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .50 grams
- 15 oz can diced tomatoes 400 grams
- 15 black pitted olives
- 1 liter vegetable broth 4 1/4 cups
- 2 cups uncooked penne pasta 200 grams
- manchego cheese
- handful fresh parsley
- sea salt & black pepper
Instructions
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Add 1 liter vegetable broth into a stock pot and heat with a medium-high heat
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Meanwhile, roughly chop 1 head of garlic (skins removed from the cloves), roughly chop 1/2 onion, cut 15 black pitted olives in half lengthwise and finely chop a handful of fresh parsley
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Heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and chopped garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp dried thyme, mix together, then add in a 15 oz can of diced tomatoes, the chopped black olives, 2 tbsp (8 grams) of the finely chopped parsley and season with sea salt & black pepper, mix together and lower the fire to a low-medium heat and simmer
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Once the broth comes to a boil in the stock pot, add in 2 cups of uncooked penne pasta, cook al dente (check the package instructions in your pasta), then remove from the heat and add into a colander
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Turn the heat off in the pan with the sauce, add in the penne pasta and mix together until well combined
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Add the pasta into a casserole dish, making sure it´s all in a flat layer, then add some slices of thinly sliced Manchego cheese over the pasta
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Add the casserole dish into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
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After 5 minutes and the cheese is melted, remove from the oven, sprinkle with finely chopped parsley, enjoy!
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Andy
HI, the Amazon link for the Manchego Cheese isn’t working. Just wanted to let you know. 🙂 I love all your recipes I’ve tried.
17 . Jul . 2023Amy
28 . Nov . 2021This is a great recipe! I’ve made it several times. I don’t really like black olives, so I skipped those. I do top with some green olives before serving because they are delicious. I’ve also added things like mushrooms or spinach when I have had some to use up. Thanks for all of your fantastic recipes!
Spain on a Fork
So happy to hear that!! Much love 🙂
29 . Nov . 2021