Quick Kalamata pasta sauce

    20 min

    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

    Serves: 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

    Prep: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 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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)