This 20-minute garlic, tomato, and olive pasta delivers bright, summery flavors with minimal effort. Smoky griddled asparagus and a finish of lemon zest and Parmesan elevate the simple sauce into a complete, restaurant-quality weeknight meal.
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In a large skillet over medium heat, add the olive oil. Once warm, add the sliced olives, chopped shallot, chopped green chili, and sliced garlic.
Sauté the aromatics until fragrant. Add the dried oregano and stir to combine.
Squeeze in the tomato paste and cook for about a minute, stirring constantly, until it darkens slightly.
Pour in the can of finely chopped tomatoes, stir everything together, and bring the sauce to a simmer.
While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water before draining.
Add the drained spaghetti directly to the skillet with the sauce. Pour in the reserved pasta water.
Toss the pasta and sauce together until the spaghetti is thoroughly coated.
Season the asparagus spears with freshly ground black pepper and a drizzle of olive oil.
Cook the asparagus on a hot griddle pan, turning occasionally, until tender with nice char marks.
Serve the pasta in bowls, topped with the griddled asparagus spears.
Finish with a garnish of fresh lemon zest and grated Parmesan cheese before serving.
Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water or reserved pasta water to loosen. Griddled asparagus is best eaten fresh but keeps refrigerated for 1 day.
griddle or cast-iron skillet
The sauce can be made up to 2 days ahead and refrigerated; reheat gently before tossing with freshly cooked pasta. The griddled asparagus is best prepared just before serving for maximum char and texture.
Spaghetti is specified, but linguine, bucatini, or pappardelle all work well. Use a long, thin pasta that allows the light oil-based sauce to coat evenly.
Yes, use 1 pound of ripe tomatoes, roughly chopped. You may need to simmer slightly longer (5–7 minutes) to concentrate the flavor since fresh tomatoes contain more water.
Use a griddle or cast-iron skillet over medium-high heat, dry the asparagus well after washing, and lay spears in a single layer. Don't move them for 2–3 minutes per side to develop color and char.
The pasta and sauce are vegan as written; omit the Parmesan finish or use a plant-based alternative if desired.
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