Spaghetti in Spicy Pomodoro with Black Olives

Spaghetti In Spicy Pomodoro with Black Olives

This recipe is one of my favorites. Everytime I eat in this particular restaurant, I make sure that I order their version of pomodoro, which is a bit spicy. The aroma of olives & spiciness of jalapeños makes me want to order for more. The taste of olive is elegant & strong, a bit bitter yet gentle. It goes perfectly well with jalapeños & parmesan cheese. Knowing that pomodoro is very simple & basic, so I decided to cook my version at home & glad that it did great. The herbs enhances the taste of the sauce, plus putting generous amount of black olives & parmesan makes it richer & savory in taste. Perfect match for roast chicken with mushroom sauce & potato salad. Yummy!


  • 6 tablespoons, olive oil
  • 1 1/2 cups water
  • 4 cloves garlic, minced
  • 2 medium size onion, diced
  • 5 fresh tomatoes, whole
  • 150mg tomato paste
  • 1 cup black olives, sliced
  • 3 pcs. Jalapeños/Sili panigang, sliced
  • Salt & pepper, to taste
  • Pinch sugar
  • Parmesan cheese
  • Fresh/Dried Herbs
  • 1 tablespoon oregano, parsley & basil
  • 1/2 kilo Spaghetti


  1. Cook spaghetti according to package instructions. Tip: Do not over cook, should be al dente.
  2. Pour in half of the olive oil in a saucepan over medium heat, saute garlic and onion for 2 minutes, or until cooked.
  3. Add tomatoes, cover & simmer for 5 minutes.
  4. Add tomato paste & water, continue to cook until the tomatoes soften. Tip: Tomato sauce should be thick & dark red in color.
  5. Add herbs, jalapeños & black olives.
  6. Then pour in the rest of the olive oil.
  7. Season with salt, pepper & sugar.
  8. Serve with parmesan cheese & spaghetti.

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