RECIPE: Spicy Spaghetti with Cherry & Sun-Dried Tomatoes & Olives

RECIPE: Spicy Spaghetti with Cherry & Sun-Dried Tomatoes & Olives

This is an easy-to-follow summer dish packed with fresh flavours

Cindy Lam  Cindy Lam  on 7 Jul '16

Serves: 1 person

Prep time: 5 minutes

Cooking time: 10 minutes


  • 4-5 cherry tomatoes, halved
  • 2-3 sun-dried tomatoes, shredded
  • 5-6 olives, chopped into small bits
  • 1 garlic clove, crushed 
  • 1 tiny anchovy*
  • 1 small bunch chopped fresh basil 
  • 1/2 tsp chilli flakes
  • 2-3 tbsp grated Parmesan
  • 1/4 lemon zest and juice
  • Extra-virgin olive oil

*Optional - can remove that from your recipe if you are vegetarian or vegan


  1. Cook pasta in a pot of boiling salted water until 1 minute before it becomes al dente. Reserve a small cup of the pasta water for later.  
  2. Preheat a saucepan with olive oil on medium heat. Cook the garlic and chilli flakes for 1 minute.  
  3. Add cherry tomatoes, anchovy, and chopped basil, cook for another 1-2 minutes. Season. Watch the fire and if vegetables start to burn, reduce heat to medium-low.  
  4. Add sun-dried tomatoes and olives, cook for another 2-3 minutes. Put a lid on to speed up the cooking process.  
  5. Add a small ladle of the pasta water and simmer the vegetables for 1-2 minutes. This is when the pasta sauce is in the making. Turn off the fire if the sauce starts to evaporate.   
  6. Mix in the cooked pasta with some grated cheese and stir well.  
  7. Garnish with some fresh basil, grated parmesan, lemon zest + juice, and a drizzle of extra-virgin olive oil before serving. Enjoy! 

spicy summer pasta

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.