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Chilli, Cherry Tomato & Olive Spaghetti


Preparation 10 minutes 

Cooking 15 minutes

4 serves 

Anthea Amore, Organic Passion Catering

Chilli, Cherry Tomato & Olive Spaghetti
Good spaghetti is in my blood. I grew up on it! Typically, I like to use three main ingredients with simple, strong flavours – in this case, cherry tomatoes, olives & chilli. No fuss, but it’s so satisfying, and a great midweek dinner. Mamma mia, it’s the best. Mwah! 


  • 3 litres filtered water
  • 400g gluten-free spaghetti
  • 1 tablespoon quality salt
  • 1 tablespoon cold-pressed olive oil
  • 1.5kg cherry tomatoes, or any other tomatoes
  • 1 cup pitted kalamata olives, halved
  • 1 red chilli (as hot or mild as you like), seeded, finely chopped
  • 1 medium garlic clove, sliced
  • 1 cup torn basil leaves, plus extra leaves, to serve


  1. Bring the water to the boil in a large saucepan.
  2. Add spaghetti and salt and cook on a medium-high heat for 15-20 minutes or until al dente.
  3. Drain, then rinse briefly under a little cool running water. Drain and set aside.
  4. Meanwhile, heat the olive oil in a large saucepan on a medium heat and add the cherry tomatoes, olive halves, chilli and garlic.
  5. Cook, stirring occasionally, for 20-25 minutes or until tomatoes begin to collapse.
  6. Add the torn basil and cooked spaghetti, stirring to combine.
  7. Divide spaghetti onto 4 serving plates and scatter with extra basil leaves to serve.

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