Orecchiette with Summer Tomato Sauce and Olives

(from desert.rose32’s recipe box)

Categories: Pasta


  • 11/2 lbs. tomatoes, peeled, seeded, and chopped into 1/2” pieces
  • 1 tsp. minced garlic
  • 3 Tbsp. olive oil
  • 2 Tbsp. shredded fresh basil leaves
  • 1/4 ground black pepper
  • ⅓ cup sliced black olives
  • 1 lb. orecchiette, cooked


  1. In a large bowl, combine the tomatoes, garlic, oil, basil, and pepper. Stir well and let stand at room temperature for at least 30 minutes.

  2. Stir the olives into the tomato mixture. Add the pasta and toss well.

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