The bell rings, the backpacks drop, and somewhere between homework and hockey practice, dinner still has to happen. This is the pasta we make on those nights — the one that tastes like it took longer than it did.
Our Smoked Sun-Dried Kalamatas do the heavy lifting here. They're already cold-smoked so just pit and chop, there's no marinating, no extra step between the jar and the pan. Toss them with good olive oil, garlic, and whatever's blistering in your pantry, and you've got a sauce with real depth in the time it takes the pasta water to come back to a boil.
It's a one-pot, one-pan dinner that holds up to reheating for tomorrow's lunch, which — let's be honest — is half the reason it earns a permanent spot in the weeknight rotation.
20-Minute Kalamata Pasta
Serves 4 · Ready in 20 minutes · One pot, one pan
INGREDIENTS
— 12 oz short pasta (fusilli or penne hold the sauce well)
— 3 tbsp olive oil, divided
— 3 cloves garlic, thinly sliced
— 1 pint cherry tomatoes, halved
— 1 jar (250ml) Fume-eh Smoked Sun-Dried Kalamatas, roughly chopped, brine reserved
— 1/4 tsp chili flakes (optional)
— 1/2 cup finely grated Parmesan, plus more to serve
— 1/4 cup torn fresh basil
— Salt and black pepper, to taste
INSTRUCTIONS
1. Bring a large pot of salted water to a boil. Cook pasta 1 minute short of al dente, reserving 1 cup pasta water before draining.
2. While the pasta cooks, warm 2 tbsp olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds, until fragrant but not browned.
3. Add cherry tomatoes, cut side down, and let them sit undisturbed for 2–3 minutes until they start to blister and release their juice.
4. Stir in the chopped Smoked Sun-Dried Kalamatas and chili flakes, and cook 1 minute to let the smoke open up.
5. Add the drained pasta to the skillet along with a splash of pasta water. Toss over medium heat for 1–2 minutes, adding more pasta water as needed until the sauce clings to the noodles.
6. Remove from heat, fold in Parmesan and the remaining tablespoon of olive oil. Taste and season with salt and pepper — the olives bring their own saltiness, so go easy at first.
7. Top with torn basil and extra Parmesan. Serve straight from the skillet.
FUME-EH NOTES
Swap in the Smoked Kalamata Olive Tapenade for an even faster version — stir 3 tbsp straight into the finished pasta off heat instead of building the sauce in the pan.
Leftovers keep well for next-day lunches; loosen with a little olive oil when reheating.