Pasta with lots of green and black olives

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pasta with lots of green and black olives


500 g spiral pasta without eggs,

1-2 big carrots, cut into small cubes,

Half a liter of tomato sauce,

150 g of green olives, whole and some finely chopped,

150 g of black olives  (kalamata olives is very nice),

pinch of dry rosemary,

teaspoon of curry powder,

1/2 teaspoon of asafoetida,

1 teaspoon of oregano,

1 teaspoon of dry or fresh parsley,

a few leaves of fresh basil,


salt to taste,

extra virgin olive oil or ordinary refined oil,

1 dl of warm water.

*If you do not have most of the spices…rosemary, oregano and curry powder will be sufficient.


In two quarts of boiling water put chopped carrots. Let them cook a few minutes. Add the pasta, a teaspoon of salt, a tablespoon of oil and let it all cook together for about 10 minutes, stirring occasionally. When the pasta is cooked, pour in the pot enough cold water and because of it pasta will not get stick together. Mix well and then strain all the water. Put the pasta aside.

Method for sauce:

In the heated oil put  rosemary, asafoetida and after a few seconds, add green and black  olives. Stir for a few seconds and then add 1 dl of warm water.

Quickly pour the tomato sauce, curry powder, oregano, dry or fresh parsley, dry celery leaves, salt to taste, extra virgin olive oil. Stir and allow the sauce to boil. Sauce is over and you can pour it over the pasta according to your wishes. Garnish with a few leaves of fresh basil. Enjoy;-)


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