Antipasto pasta



20 min


20 min


4 Servings

Antipasto pasta

Antipasto pasta recipe Photo, Roberto Caruso and Sian Richards

Add a touch of the Mediterranean to dinner tonight. Serve our tangy pasta with a dusting of freshly grated parmesan, a few slices of crusty baguette and a bold bottle of red.


  • 450 g spaghetti pasta
  • 1 garlic clove
  • 1/3 cup kalamata olives , pitted
  • 1/3 cup sun-dried tomatoes
  • 1/3 cup lightly packed basil
  • 1/3 cup lightly packed parsley
  • 1/2 cup grated parmesan
  • 3 tbsp olive oil
  • fresh pepper
  • extra basil and parmesan , to garnish


  • COOK spaghetti in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Reserve 1/3 cup pasta water. Drain and return pasta to pot.
  • WHIRL garlic clove in a food processor until finely chopped. Add kalamata olives, sun-dried tomatoes, fresh basil, parsley, parmesan and olive oil. Whirl until puréed. Stir into pasta until coated, adding 1 tbsp pasta water at a time as needed to coat pasta with sauce. Garnish with more basil, grated parmesan and fresh pepper.

Nutrition (per serving)

  • Calories
  • 646,
  • Protein
  • 22 g,
  • Carbohydrates
  • 88 g,
  • Fat
  • 23 g,
  • Fibre
  • 4 g,
  • Sodium
  • 418 mg.
  • Excellent source of
  • Folate
Wine Pairings
Wine Ascheri Barbera d'Alba Italy

Mediterranean pasta
Pair it with: A berry delicious red.

This simple but elegant take on the barbera grape has a vibrant red-berry fruit character that’s further lifted by a bright acidity. This allows it to pair well with so many dishes, including this flavour-packed pasta.

Our pick: Ascheri Barbera d’Alba, Italy, $15.