Spaghetti with olives, parmesan, basil and cream

Theo Randall uses small and almost buttery taggiasca olives grown in Liguria, Italy for this rich and creamy vegetarian pasta supper
By Theo Randall
Spaghetti with olives, parmesan, basil and cream
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 350 g spaghetti
  • 1 tbsp olive oil
  • 150 g taggiasca olives, stones removed, finely chopped
  • ½ cloves garlic, finely chopped
  • 8 leaves basil, finely chopped
  • 100 ml double cream
  • 75 g freshly grated parmesan, plus extra for serving


1. Cook the spaghetti in a large pan of salted boiling water until tender, but still retaining some bite. Drain and reserve a little of the cooking water.

2. Meanwhile, heat the olive oil in a large frying pan. Add the chopped olives, garlic and basil and fry gently for 3-4 minutes.

3. Pour in the double cream and cook for a further minute. Toss the spaghetti with the olives and cream, add the parmesan and if the mixture seems a little thick, stir in a splash of the pasta water.

4. Serve with black pepper and more parmesan.

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