Spain on a Fork > All Recipes > Main Dishes > Baked Garlic Pasta with Tomatoes & Olives | Quick & Easy Recipe
All Recipes, Main Dishes / June 2, 2021

Baked Garlic Pasta with Tomatoes & Olives | Quick & Easy Recipe

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.

Baked Garlic Pasta with Tomatoes & Olives
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.

Baked Garlic Pasta with Tomatoes & Olives
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.

Baked Garlic Pasta with Tomatoes & Olives
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.

Baked Garlic Pasta with Tomatoes & Olives

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Baked Garlic Pasta with Tomatoes & Olives

5 from 1 vote

Baked Garlic Pasta with Tomatoes & Olives

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Add 1 liter vegetable broth into a stock pot and heat with a medium-high heat

  2. 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

  3. 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

  4. 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

  5. Turn the heat off in the pan with the sauce, add in the penne pasta and mix together until well combined

  6. 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

  7. Add the casserole dish into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  8. After 5 minutes and the cheese is melted, remove from the oven, sprinkle with finely chopped parsley, enjoy!

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  1. 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 . 2023
  2. Amy

    5 stars
    This 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!

    28 . Nov . 2021
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      29 . Nov . 2021

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