Spaghettini with Tomatoes and Olives

Spaghettini alle Olive

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This is a little like the classic Puttanesca sauce but without the anchovies and capers and with parsley instead of oregano. I love its clean and direct flavor and, although it is good with spaghetti, I particularly like it with the thinner spaghettini.


  • 2 pounds fresh tomatoes
  • 1 large clove garlic
  • 6–7 sprigs</


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the tomatoes and coarsely chop them.
  3. Peel the garlic and finely chop it. Finely chop enough parsley to measure about 2 tablespoons. Put the garlic, parsley, and olive oil in a 12-inch skillet and place over medium-high heat. When the garlic is sizzli