Pasta with Olives, Tomato & Soft Cheese
Post first written in September 2013. Refreshed and updated November 2021.
This recipe makes a generous portion of pasta, dressed with olives, tomato puree and soft cheese. Very quick to make, just taking as long as the pasta does to cook through.
How To Make This Super Simple Pasta Recipe
- Cook the pasta in salted water until al dente.
- While it is cooking, simply mix the sauce ingredients together, excluding the peas.
- When the pasta is almost cooked, toss in the peas for a couple of minutes. Drain the pasta and peas, and mix in the sauce, leaving the sauce to warm through in the hot pan for a moment. That’s it!
If you are following the meal planner for week two, please make sure you measure the soft cheese, there is only just enough of that for the week.
What was this pasta recipe like?
The sauce coated a dish of pasta with abundance. The flavour was thick and intense with the tomato paste and olives, a strong taste which I really enjoyed. The recipe calls for peas, but as I have lots of runner beans at the moment, I used those. This is a definite keeper for me, I loved it. And it only took as long to prepare as the pasta did to cook!
What changes can I make?
Vary the pasta shape you use. Swap the soft cheese for cream or a vegan option to make it vegan. Use black or green olives, or even stuffed ones.
Other Pasta Recipes You Might Like
Or this delicious smoked salmon dish is from the other site I look after, CheapFamilyRecipes.co.uk
- 80 g pasta
- 40 g soft cheese
- 50 g tomato purée
- 25 g olives chopped
- 40 g peas
- Cook the pasta in salted water until al dente - not super soft
- While the pasta is cooking, simply mix the sauce ingredients together, excluding the peas.
- When the pasta is almost cooked, toss in the peas for a couple of minutes.
- Drain the pasta and peas.
- Mix the sauce through and leave in the pan to warm through in the residual heat for a moment. Serve immediately
VariationsI loved this just as it was. If you are not a fan of the strong flavour, try using less tomato paste and fewer olives, or leave out the olives altogether
If you have vegetables other than peas you would like to use up, this would accomodate all kinds of things.
- Grated carrot, swede or parsnip,
- some shredded spinach from the garden,
- runner beans like I used,
- broccoli or cauliflower (raw or cooked),
- fine chopped celery,
- sliced mushrooms, what have you really.
- If you think it will taste good, bung it in.
In the spring, there will be wild ransoms (wild garlic), they would be lovely in this.
- Right now, you could forage mushrooms which would be very special, but please be careful that you know what you are picking.