Pasta with olives

Make pasta with olives and spinach

Pasta with olives and spinach combines the fruity sharpness of kalamata olives and the depth of fresh spinach. Kalamata olives distinguish themselves with their briny sharpness and a rich flavour reminiscent of ripe red fruit. After a bit of cooking time, their texture becomes plumper and juicier.

What makes them work so well here is how their intensity holds up in the pan, building a pronounced base alongside the other robust ingredients. But while it may be a rich, flavoursome dish, it never becomes excessive. We make sure to introduce fresh spinach, which offers a gentler touch with a dose of freshness and earthiness in each bite.

And we have not even mentioned how stunning this pasta looks. Between the deep, glossy purple kalamata olives and the vivid green spinach, you have a plate full of colour, so it is no surprise if you pause for a second before picking up your fork.

Caramelised onions for sweet and slightly smoky notes

When red onions caramelise slowly in butter, their sharp bite softens into a mellow sweetness. The low, steady heat breaks down their structure, giving the onions a deep burgundy colour and concentrating their flavours.

Along the way, they develop subtle smoky undertones, adding warmth and complexity to their natural sweetness. The texture transforms, too, with the onions becoming silky-soft, tender, and lightly sticky as they gently melt in the pan. The satisfying sweetness serves as an indulgent counterpoint to the fresh, briny, and tangy flavours.

Wonderfully tangy from red wine vinegar and white cheese

Red wine vinegar imparts a lively, tangy brightness to the pasta. When cooked briefly, its sharpness mellows, leaving behind a pleasant, lightly fruity acidity that wakes up the flavours of the olives and caramelised onions.

White cheese has a gentler, saltier tang, and as it receives the heat from the other ingredients, the cheese softens and melts slightly, coating them with a subtle creamy touch. The sun-dried tomatoes embedded in the cheese add their own concentrated, mildly sweet and deeply savoury notes. The combination is well-known and well-loved in the Mediterranean kitchen, and now, it can be in your kitchen as well!

Enjoy the Mediterranean at home

It is truly amazing how a single recipe for pasta with olives can capture the soul of the Mediterranean. Alongside the ingredients, the dish takes inspiration from the region’s relaxed approach to cooking, where good food comes together with just a few steps and quick preparation.

Make it for yourself, share it with family, or scale it up for a bigger gathering. However you serve it, this recipe brings a bit of Greece, southern Italy, or coastal Spain to the table without the need to book a plane ticket.

Travel all across the globe with our recipes. Try exceptional egg shakshuka from North Africa or a simple falafel salad from the Middle East. Explore amazing Asian recipes like Thai stir-fry, paneer noodles, or easy green curry. The world, and all its flavours, is yours.

Make it your own

This recipe for pasta with olives can be made with more vegetables, a different cheese, or a bit of crunch. For example, roasted courgettes offer a soft bite and a delicate sweetness, while aubergines provide a silky texture with a slight earthiness. Roasted red peppers are another great option, giving the pasta a gentle smokiness and a subtle sweetness.

Swap the white cheese for soft goat’s cheese for a tangy, creamy edge. If you prefer something sharper, grated pecorino offers a salty and nutty intensity. Grilled or pan-fried halloumi cheese, added on top or tossed with the pasta, gives a firm, squeaky bite and a mild, salty flavour that introduces a bit of that familiar Cypriot charm.

To finish it off, toss in a handful of nuts. Pine nuts give a buttery, toasted flavour with a soft crunch, while chopped walnuts are more robust, with a slightly bitter note.