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Quick Kalamata pasta sauce recipe

Quick Kalamata pasta sauce recipe

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A pasta sauce that could not be easier or quicker to make! Serve with a short pasta, like penne, and generous sprinklings of grated Parmesan or Pecorino Romano cheese.

59 people made this

IngredientsServes: 4

  • 4 tablespoons olive oil
  • 5 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1 teaspoon red chilli flakes
  • 6 sun-dried tomatoes, softened and chopped
  • 1 tablespoon capers
  • 1 pinch dried oregano
  • 2 ripe tomatoes, diced
  • 12 Kalamata olives, pitted and quartered

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a small saucepan, heat the olive oil. Saute garlic, onions and red chilli flakes. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and Kalamata olives. Cook covered for about 5 minutes.

Cook's note

If the fresh tomatoes aren't garden fresh and full of flavour I would consider omitting them from the recipe.

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Reviews & ratingsAverage global rating:(59)

Reviews in English (50)


This was fabulous !!!I sauteed 2 boneless chicken breasts ,(flattened with a mallet),and then put about 1/2 cup of sauce in the bottom of a baking dish then put the chicken on top and then the rest of the sauce.Cooked about 25 min. in oven at 375*Served with linguine and lots of parmesan. My husband is a retired chef, he said keep this recipe where you can find it to cook again.-12 Aug 2002


Excellent! Very spicy with that much red pepper flakes - weaklings might want to cut it in half. I used oil-packed sun-dried tomatoes and was able to omit the olive oil from the recipe and it worked great!-29 Jun 2002

by CareerWife Dreamin' of 1950s

This was a great recipe -- very tasty. I doubled the recipe and it was barely enough for 4 people, even if you are not trying to smother the pasta. I would recommend quadrupling it if you are planning for 6-8 people and/or leftovers. Also, start light on the oil and then add more if needed; mine turned out a little oily. Also, if you don't like really salty dishes, I would start light with the olives, and then add for flavor as needed. I put fewer in than the recipe noted, but didn't taste it until I had too many and was a bit too salty. Finally, I had never cooked with crushed pepper, and a little goes a LONG way. If you are feeding this to kids, definitely hold the crushed pepper. Also, sprinkle a little, then taste -- and repeat if necessary, otherwise, you will be surprised! Overall -- great recipe with very fresh ingredients.-04 May 2006

2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 can (2 ounce size) anchovies, drained and finely chopped
1 jar (25 ounce size) meatless pasta sauce
1/2 cup sliced kalamata olives
1/4 cup chopped fresh parsley
3 tablespoons small capers, rinsed and drained
8 ounces penne pasta, cooked and drained

Heat the olive oil in a large skillet over medium heat. Add the crushed red pepper and anchovies. Cook, stirring frequently, for 2 minutes.

Turn the heat to medium-high. Add the pasta sauce. Bring the sauce to a boil then reduce the heat to a low simmer and let cook for 8 minutes, stirring occasionally, or until the sauce has thickened a bit.

Stir in the kalamata olives, parsley, and capers.

Place the cooked penne pasta in a bowl. Add the sauce and toss well to coat the pasta in the sauce. Divide the pasta mixture between individual serving bowls. Serve immediately.

Kalamata-Basil Chicken Pasta

Red pepper and olives add a kick to stewed tomatoes in this sauce for Mediterranean-style chicken and pasta.

Serves 4

Prep time 10 min.

Cook time 15 min.


4 oz. dry whole grain rotini pasta [or or penne]

1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces

¼ cup chopped fresh basil [or 1 Tbsp. plus 1 tsp. dried basil]

⅛ tsp. dried red pepper flakes

24 pitted kalamata olives, coarsely chopped

Salt and black pepper, optional

½ cup (2oz.) shredded low fat mozzarella cheese

2 Tbsps. grated Parmesan cheese


Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Brown chicken, about 4 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, basil and red pepper flakes. Reduce heat, cover, and simmer 10 minutes or until sauce is thickened slightly.

Remove skillet from heat. Stir pasta into tomato mixture with olives. Sprinkle with mozzarella and Parmesan cheeses.

Quick Kalamata pasta sauce recipe - Recipes

Do you think I could freeze this raw tomato sauce and use it later defrosted, thanks for your reply.

Hi Nicole,
I'm not sure how well the sauce would freeze since the tomatoes aren't cooked at all. I think the texture would be compromised. You can freeze whole tomatoes without processing them first, but they need to be used in sauce, stews, etc. What you could do is try freezing a little as a test and see how it comes out. :)

This is really, really good. I'm eating my dish as I type this out. I can already tell this will be an excellent dish in the summer time, light and filling.

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!

How To Make A Super Quick Fresh Tomato Sauce

This is one of the quickest and easiest ways to make a fresh tomato sauce. It’s not very saucy since the star of this dish are the olives. Therefore the sauce is used to give that extra bit of flavor. If you want a fresh tomato sauce that’s more saucy-like check out this 15-minute fresh tomato sauce.

So to make this sauce, you don’t need to fine chop anything or even skin the tomatoes. Just blend the onion and garlic using a food processor or small blender along with a bit of olive oil. Once it becomes a paste remove and set aside.

Remove the stems of the tomatoes and cut into chunky pieces and add to the food processor as well. Blend until smooth. Saute the onion and garlic paste in a saucepan or skillet along with a bit of olive oil and then add the blended tomatoes. Cook for a few minutes along with a bit of sugar and salt leaving the tomatoes to drain almost completely (this way you caramelize them and remove their sourness). Make sure you stir occasionally using a wooden spoon at this point so you won’t burn the tomatoes.

Then add some pasta water that you saved (the water you boiled the pasta in, which thickens the sauce and makes it more glazy) and simmer for a few minutes before adding the remaining ingredients and finish the dish.


  • Chopped capers. Mix in along with the olives.
  • Sun-dried tomato slices. Mix in along with the olives as well.
  • Crumbled Feta cheese. Stir in at the last minute of cooking.
  • Fresh basil leaves instead of thyme and oregano.
  • Anchovies. Add at the same time as the olives.
  • Hot red pepper, or spicy red peppers flakes. Mix in once you remove from heat.


A Greek or Italian cheese like Kefalotyri, Feta, Parmesan, or Pecorino. You may also serve along with crispy croutons on top. Try these super quick and easy to make Homemade Garlic Croutons.

Pasta with Garlic Butter Caper Sauce

Pasta with Garlic Butter Caper Sauce is a light and flavorful 20 minute gluten-free dinner recipe. You are going to lick your plate clean!

This post may contain affiliate links.

You know when you walk by the Italian restaurant in the mall food court – Sbarro, Fazolis, whatever the knock off one that replaced Sbarro in our mall is called – and you’re assaulted by the scent of garlic butter? Your mouth starts watering and it takes every ounce of willpower within your soul to not go over and order something terrible? This is my house right now, and I gotta say, I don’t hate it.

That is to say, I’ve made four versions of Spaghetti with Garlic Butter Caper Sauce this week and the scent of garlic butter is in the walls. Again, I don’t hate it!

First I created it as a pan sauce for the sauteed salmon Ben and I had for dinner on Monday night. Then Ben mixed it with the rice pilaf I made for him to go with it and declared it the best side dish ever. I drizzled it over roasted spaghetti squash then declared it the best side dish ever before finally tossing the sauce with cooked gluten-free spaghetti and, ding, ding, ding – we have a winner!

This light and springy dish is ready in 20 minutes and we clearly can’t get enough of it. My Mom made my brothers and me egg noodles with butter and parmesan a lot when we were growing up and this dish reminds me of that because of it’s delicious simplicity. The capers take each forkful from ordinary to craveable though. They add little pops of salt and tang to each bite and I promise you’ll be fighting your dining companion for every last one!

How to Make Pasta with Garlic Butter Caper Sauce:

Start by cooking 6oz gluten-free spaghetti noodles in a big pot of salted boiling water until just under al dente. The spaghetti will continue to cook a bit in the sauce, so make sure it’s just shy of al dente. Speaking of my spiralizer – I can’t wait to try this recipe out with a big bowl of zoodles!

Bruschetta Chicken Pasta

Meanwhile, melt 1 Tablespoon butter in a large skillet over medium-high heat then add 4 cloves minced garlic and saute until golden brown, about 1 minute. Try not to face plant in the skillet at this point – it smells Heavenly! Next add 1/4 cup white wine then simmer until reduced by half (if you don’t want to use wine, just leave it out and increase the chicken broth amount by 1/4 cup.)

Use whatever white wine you like to drink but make sure it’s not a sweet reisling or moscato. Lately I’ve been loving this Chateau Ste Michelle Sauvignon Blanc, so that’s what I used!

Next pour in 1 cup chicken broth, the juice of 1/2 lemon, and 2 Tablespoons capers. Turn the heat to high then boil the sauce until it’s reduced by half. Add another 1 Tablespoon butter then let it melt to finish the sauce. Taste then add a sprinkling of salt, if you please.

These are the capers I used, by the way. They’re usually by the pickles and olives at the grocery store. I always keep a jar on hand for adding to tuna salad, pasta dishes, etc. They add so much flavor to recipes for like, 8 calories and zero fat. Like!

The pasta should be ready when the sauce is, so drain then add to the skillet and toss to coat. Top with fresh herbs and a crack of black pepper, and dinner is served! Enjoy this delightfully light recipe!

Easy WFPB Pasta Recipe Perfect for Weeknights

This recipe is a breeze to make and comes together in just over 30 minutes. Here's a quick run down of the prep process:

Roast the cauliflower:

  1. Preheat the oven to 400 degrees F, and cut a large head of cauliflower into florets (you might even want two heads if they're on the smaller side).
  2. Roast the cauliflower until browned and barely fork tender, about 30 minutes, flipping at the halfway point.

Cook the pasta:

Blend and heat the olive sauce:

  1. Combine the lemon juice, hemp seeds, garlic, half of the cannellini beans, and salt in a blender. Blend until smooth. Add olives and blend again. Taste and adjust salt/liquid or add a few more olives if desired.
  2. While the pasta drains, pour the kalamata sauce into the pot and warm it through.
  3. Add the pasta, cauliflower, and remaining white beans to the pot and stir to coat. Top with a few more sliced olives and some fresh basil for garnish.

50 Things to Make with Pasta Sauce

1. Spanish Rice Cook 1 cup rice according to the package directions, substituting 1 cup pasta sauce for 1 cup of the water stir in capers, Spanish olives and chopped scallions.

2. Potato Casserole Mix mashed potatoes, some pasta sauce and grated Parmesan cheese in a casserole dish top with more sauce and cheese and bake at 425 degrees F for 30 minutes.

3. Baked Brie Slice the top rind off a small wheel of Brie. Cover lightly with pasta sauce and seasoned breadcrumbs, and bake at 400 degrees for 15 minutes. Sprinkle with fresh herbs.

4. Mussels Marinara Saute sliced garlic in olive oil in a deep skillet. Add a pinch of saffron, 1/2 cup white wine, 2 cups tomato sauce and 3 pounds mussels cover and cook until the mussels open, 5 minutes.

5. Zesty Chip Dip Combine equal parts sour cream and pasta sauce in a bowl stir in grated Parmesan cheese, ground pepper and oregano.

6. Quick Ratatouille Saute chopped bell peppers, zucchini, onion, eggplant and garlic in olive oil. Add 2 parts pasta sauce to 1 part water and some fresh basil simmer until vegetables are tender.

7. Cocktail Sauce Mix pasta sauce with horseradish and hot sauce to taste serve with shrimp.

8. Minestrone Soup Boil 1 jar pasta sauce and 5 cups water. Stir in cooked small pasta, chopped mixed vegetables, canned beans and grated Parmesan cheese cook until vegetables are tender.

9. Tomato Butter Blend 1 stick butter and 1/4 cup pasta sauce in a food processor stir in chopped parsley. Use plastic wrap to roll into a log refrigerate.

10. Olive Tapenade Combine 1 cup pasta sauce with 1/2 cup chopped Kalamata olives, 1/2 cup chopped roasted peppers, a big spoonful of capers and some parsley serve with crackers.

11. African Stew Saute chopped onion, garlic and ginger with curry powder add 1 jar pasta sauce, 2 cups water, 1 can white beans and a diced sweet potato simmer until tender. Stir in 1/4 cup peanut butter.

Fantastic fettuccini alfredo

It takes just eight ingredients — many of which you probably already have on hand — to whip up a batch of fettuccini alfredo so amazing your mouth will water. This creamy dish is perfect on its own as a full meal, but you can of course add chunks of chicken to dress it up while adding a bit of protein. It takes only 10 minutes to make this alfredo, but it tastes as if you've been in the kitchen all day toiling over the stove, thanks to its heartiness and flavor. All it takes is fettuccine noodle, salted butter, heavy cream, nutmeg, pepper, Parmesan cheese, an egg and, as an optional flavor, red wine vinegar. Heavy cream gives the alfredo its richness, but you could swap it out for oat milk or a thicker non-dairy alternative for a vegan version, recipe developer Maren Epstein advises. No matter your version, this dish will surely impress others.

The method for this pasta recipe is a little different than your standard pasta recipe, as the pasta cooks right in the sauce.

To begin, melt butter in a large deep skillet or a Dutch oven, add garlic.

Place chicken broth, half and half and milk into the skillet, bring to a boil. Add pasta, cover (allow room for steam, however, or your milk will bubble over and burn) and reduce the heat to medium-low.

Cook until the pasta is al dente, adding more milk if necessary to maintain a creamy consistency season with salt and pepper.

Stir in the chicken, tomatoes, artichoke hearts, and olives.

Top with crumbled feta just before serving.

Tips And Suggestions For This Mediterranean Pasta Recipe

I chose to boil my pasta in the sauce to make this an easy one-pot meal. However, you can boil your pasta as per the instructions on the box and make your sauce on the side.

If you make your sauce on the sauce, you will want to add flour to the butter and whisk until it forms a paste, then slowly whisk in the half and half or milk ( you will need about two cups of liquid, no chicken broth necessary).

Rotisserie chicken makes life easy, but if you have leftover chicken breasts, shredded it and use that instead (this Mediterranean chicken is perfect for this recipe!)

Not crazy about sun-dried tomatoes or artichoke hearts? No big deal! Other possible add-ins are cherry tomatoes, spinach, crushed red pepper, sliced bell peppers, diced zucchini, and onions.

Heavy cream and whole milk may also be used in place of the dairy called for in this recipe.