Olive & Tomato Spaghetti in Butter Sauce

Oct 01, 2010 by Caroline Phelps | 2 Comments| Share it:   



5 ratings


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 4

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This recipe is great for a night in with a glass of wine!


  • 6 Medium Size Tomatoes
  • 1 pint Cherry Tomatoes
  • 3 Garlic Cloves
  • about a handful Fresh Basil
  • 15 Kalamata Olives (Green & Golden ones are also good)
  • 4 tbsp Unsalted Butter
  • 3 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Red Chili Pepper Flakes
  • Parmesan Cheese (optional)
  • to taste Salt & Pepper

Step 1

Bring a large pot of water (salted) to boil. Preheat oven to 350 degrees. Finely chop your garlic and set aside. Cut the 4 medium size tomatoes in half, then quarters. Take the core out and seeds (they don't have to be perfectly seeded). On a sheet tray, lay aluminum paper (or parchment), and drizzle with 1 tbsp olive oil. Put the seeded tomato quarter in the tray and roast in the oven for 25 minutes.

Step 2

Meanwhile, take the cherry tomatoes and cut them in half. Set aside in a bowl. Take your olives, cut them in half and set aside (if they are not pitted, grab a cup and smash each olive with it. They should easily split in half).

Step 3

Grab your basil and chop to your desired size (I like mine to be fairly small). Set aside.

Step 4

In a large pan over medium/high heat, add olive oil and 2 tbsp butter. Add garlic, chili pepper flakes, a little salt & pepper and cook until you can smell the garlic. Your roasted tomatoes should be ready so add those to the pan. Add your cherry tomatoes and olives & the last 2 tbsp of butter. Lower the heat and cook for about 5 minutes. You may also need to add more & pepper. Let simmer on very low while pasta is boiling. When the pasta is ready, drain (but do not rinse) and add to the pan. Mix well. Serve in bowls or plates, sprinkle with fresh basil, add parmesan if you want and serve!

Now that you have learned how to make olive & tomato spaghetti in butter sauce, please be sure to view these other vegetable dish recipes and these pasta recipes.

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Oct 06, 2010

What type and how much spaghetti did you use? Would angel hair pasta work well for this dish? Nice pictures!

Caroline Phelps

Oct 17, 2010

I used about a pound of dried spaghettini. Angel hair would be wonderful too I’m sure!

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