10-Minute Pasta with Olives {VIDEO}

This flavorful pasta with olives is a terrific example of how to make a quick pasta dish that’s totally delicious with just a handful of basic ingredients. All you need is a few pantry staples and fresh lemon zest!

Quick pasta recipes and one-pot pastas are midweek life savers, and this pasta with olives, ready in 10 minutes, is perfect when all you need is dinner ready quickly.

This easy recipe was a must when I was at university, and I still love it. And don’t mistake simple for bland. While quick and easy, this flavorful pasta recipe makes the most of your juicy olives and fresh lemon zest.

All you have to do is cook your spaghetti and gently fry olives, garlic, and chili flakes in olive oil (yes, all pantry staples!). Then drain the pasta and add it to the olives along with lemon zest, parmesan cheese, and chopped fresh parsley. Give them a good toss together to coat the pasta nicely. Serve straight away!

Watch how to make it

Quick, budget-friendly, and delicious.
How good is that?

List of the ingredients

• Pasta (spaghetti, penne, fusilli…)
• Kalamata olives (or green olives), pitted
• Extra virgin olive oil
• Garlic
• Parsley
• Fresh lemon
• Chilli flakes (same as crushed red peppers)
• Parmesan cheese (optional)
• Salt

How to make pasta with olives

(Note: this is a quick description with step-by-step photos; the full recipe is at the bottom of the page)

• Cook your pasta until al dente.
• Grate lemon zest, parmesan cheese and chop the parsley. My Microplane and herb scissors make these tasks much easier!

• Gently fry the juicy olives, garlic, and chili flakes in olive oil.
• Drain and add your spaghetti to the pan. I LOVE this one; it delivers non-stick perfection without harmful chemicals.
• Add the lemon and parsley mix and some pasta water and toss until nicely combined. Enjoy!

Recipe notes & tips

Ingredients & substitutions

PASTA: spaghetti or chunky rigatoni or penne works well for this recipe. We also love whole grain pasta which provides extra fiber and micronutrients.

OLIVES: Kalamata olives add plenty of savory flavor, but you can use other nice green olives instead; just make sure they’re pitted. To use up your olive leftovers, you might have a look at these delicious olive focaccia or chickpea salad.

CHILLI FLAKES (OR CRUSHED RED PEPPERS): I love that spicy kirk, but if spicy is not your thing, feel free to skip or reduce the amount of chilli flakes.

EXTRA VIRGIN OLIVE OIL: use good-quality extra virgin olive oil; you can taste it here.

LEMON & PARSLEY: Their freshness balances the tangy flavor of the olives. If you wish, you might skip the parsley, but don’t skip the lemon zest!

PARMESAN CHEESE: It adds plenty os savory flavor.

VEGAN OPTION: just skip the cheese; it tastes delicious anyway!

Add-ins for pasta with olives

This quick spaghetti with olives is versatile and goes well with extra vegetables or protein. You might add one of these delicious add-ons to the pan while you cook the olives:

• Grilled chicken, some anchovies, or canned tuna
• Halved cherry tomatoes, sun-dried tomatoes, or canned artichokes
• Cooked broccoli, cauliflower, peppers or zucchini

More easy pasta recipes?

I’ve got you covered! We love pasta, from quick recipes to vegan pasta recipes and everything in between:

• Creamy pasta and spinach
• Pasta with peppers
• Pea and asparagus pasta
• Tomato basil pasta with ricotta
• Pasta with zucchini
• Arugula pasta

If you make this quick pasta with olives or have a question, let me know by leaving a comment. I would love to hear from you! x
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