Kalamata Ragu

Kalamata Ragu

3 Tablespoons olive oil

3 garlic cloves

1 cup kalamata olives, pitted and finely chopped

1/2 white onion, finely chopped

1 cup mushrooms, chopped






1 can Italian crushed tomatoes with basil

1 cup cherry tomatoes, chopped

Sea salt

Black pepper

Heat olive oil and sauté garlic cloves until fragrant, remove garlic and chop for later. Add pitted, chopped kalamata olives, onions, and mushrooms. Add parsley, basil, oregano, thyme, and rosemary-sauté for 2 minutes. Pour in can of Italian crushed tomatoes, chopped cherry tomatoes and salt and pepper. Simmer until thick. 

Serve over pasta of choice or cooked spaghetti squash. Can garnish with parmesan, whole cherry tomatoes, and a sprig of parsley. 


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