Rigatoni with Fresh Cherry Tomatoes and Olives

Rigatoni with Fresh Cherry Tomatoes and Olives on a blue plate ready to serve.
Prep Time: 
30 min prep time
Number of Servings: 
Recipe Source: 
Skinny Pasta by Julia Azzarello ($19.99, Kyle Books, 2018)


  • Salt and pepper
  • 10 12 oz rigatoni or other short-cut pasta
  • 4 Tbsp olive oil, divided
  • 5 or 6 garlic cloves, thinly sliced
  • 14 oz cherry tomatoes, halved
  • 3 12 oz mixture of Picholine, Nocellara, and Kalamata olives or whatever you have on hand, pitted and roughly chopped

To Serve

  • 1 12 oz Parmesan cheese, grated
  • 12 oz basil leaves, thinly sliced (chiffonade)


  1. Bring a saucepan of water to boil, add salt, and cook pasta for 12–14 minutes, or until al dente. Drain, reserving some pasta water.
  2. Meanwhile, warm 2 tablespoons of the oil in a frying pan and cook garlic for 2 minutes. Remove with a slotted spoon and set aside.
  3. Add tomatoes to pan and cook for 5 minutes. Add pasta and olives and return garlic to pan, along with a little pasta water. Cook for 3 minutes.
  4. Serve drizzled with remaining 2 tablespoons of oil. Sprinkle with Parmesan, basil, and some pepper.
Nutrition Info: 
492 Calories, 15 g Protein, 63 g Carbohydrates, 5 g Fiber, 20 g Total fat (4 g sat), 536 mg Sodium, ★★★ Phosphorus, ★★ Vitamin B6, E, K, Vitamin B1 (thiamine), B3 (niacin),  C, Calcium, Iron, Magnesium, Zinc