Pasta with Kalamata Olives and Chestnuts

Curly pasta in easy and quick preparation with the addition of Kalamata olives and chestnuts that give a delicious and special twist

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 8Serving/Unit


The pasta
Curly pasta, 500 g
Salt, 1 flat teaspoon
for cooking the pasta
Water, as needed
for cooking the pasta
The rest of the ingredients
Onion, 1 medium unit
cut into thin strips
Olive oil, 3 tablespoons
extra virgin - for frying
Garlic, 2 cloves
chopped or crushed
Dried parsley, 1 flat tablespoon
Dried dill, 1 flat tablespoon
Celery, 1 tablespoon
Pitted Kalamata olives, 100 g
Vacuum roasted chestnuts, 100 g
ready to eat and cut into quarters
Cumin, 1/2 flat teaspoonItem 3
Sweet paprika, 1/2 flat teaspoon
The decoration
Green onion, 2 tablespoons


1. Fry the onion strips in the olive oil in a wide pan.
2. Add the garlic cloves and dried herbs, and mix.
3. Add the olives and chestnuts, mix, cover and wait 5 minutes.
4. At the same time cook the pasta in a pot with plenty of water and a teaspoon of salt. When ready, save one ladle of the cooking water and strain the pasta.
5. Transfer the water we saved to the pan and the cooked pasta, and mix everything well together.
6. Add the spices, mix and let everything rest for 5 minutes on low heat.
7. Turn off the heat, add a handful of chopped green onions, mix lightly and serve hot.
8. Bon appetite (:

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 321 cal 284 cal
Proteins 8 g 7 g
Carbohydrates 53 g 47 g
Fat 9 g 8 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Pasta with Kalamata Olives and Chestnuts
Perfect lunch