Broth Cooked Pasta Tossed with Olives& Parsley

One simple change transforms plain pasta: cook it in vegetable broth instead of water. The noodles absorb the savory stock as they boil, so every strand already tastes seasoned before you add a single topping.

Tossed hot with olive oil, a generous pile of diced kalamata olives, and fresh parsley, this is a five-ingredient dinner that punches above its weight. The briny, salty olives do the seasoning work, the olive oil coats everything in a glossy sheen, and the parsley adds a green freshness that keeps it from feeling heavy.

Save the drained broth. It’s now starchy and even more flavorful than before, and it makes an excellent base for soups or risotto.

Chef Tips

• Use a strongly flavored vegetable broth. Weak stock means weak pasta. Homemade or a concentrated low-sodium brand works best.
• Toss the olives and oil with the pasta while it’s still piping hot. The heat opens up the olive oil’s aroma and helps the flavors meld.
• Dice the olives small so they distribute evenly. Large chunks mean some bites get all olive and others get none.
• Don’t add salt until you taste. Between the broth and the kalamatas, it may already be plenty salty.

Variations

• Add crumbled feta or shaved Parmesan on top for a salty, creamy finish.
• Toss in a handful of sun-dried tomatoes and a pinch of red pepper flakes for a Mediterranean kick.
• Swap parsley for fresh basil during summer months.