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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!