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.
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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Baked Garlic Pasta with Tomatoes & Olives
Baked Garlic Pasta with Tomatoes & Olives
- 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
Add 1 liter vegetable broth into a stock pot and heat with a medium-high heat
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
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
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
Turn the heat off in the pan with the sauce, add in the penne pasta and mix together until well combined
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
Add the casserole dish into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
After 5 minutes and the cheese is melted, remove from the oven, sprinkle with finely chopped parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.