Spaghetti al Pesto di Oliva

Spaghetti al Pesto di Oliva

By 11 October, 2020

This recipe is from my cookbook, The Cook's Garden, and utilises dried cherry tomatoes which have a marvellously intense flavour - you'll find the recipe here. You can substitute with commercially dried tomatoes but they won't have quite the same flavour.  Or use fresh cherry tomatoes.
Some olive pastes are oilier than others so use your judgment when mixing it through the spaghetti.  
Excellent with a big mixed green salad.

  • Prep Time : 10-15 minutes
  • Cook Time : 10 minutes
  • Yield : 3 -4



Bring a large pan of water to the boil, add 2 teaspoons salt and cook the spaghetti until al dente.  Drain, reserving 1/3 cup of the pasta cooking water.
Heat the oil in a frying pan and fry the garlic until it sizzles. Be careful not to let it burn. Remove immediately from heat, stir in the olive paste and reserved pasta cooking water. Toss this mixture through the spaghetti.
Add the dried cherry tomatoes, toss again, and carefully mix through the cheese. Season with black pepper and taste for salt - it probably won't need much as the olive paste and cheese are salty. Serve immediately.

Photography by Andrew Payne, Photographix

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2 Responses to Spaghetti al Pesto di Oliva

  1. cro magnon

    Tried this last night. Quick, simple, and delicious; what more could one ask for!

  2. Sheridan

    Great – pleased you enjoyed it!

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