Oliva Chifferi Rigati

Olive pasta
Oliva pomodoro chifferi rigati – a light, fresh elbow pasta with olives, tomatoes and mixed vegetables.

This is a very simple pasta recipe for those days when you feel like having something tasty but don’t want to work too hard for it.

I threw this together last night when a friend unexpectedly dropped in for dinner. I didn’t want to leave her to her own devices while I slaved away in the kitchen (plus, I’m lazy) which was why this pasta was such a good option. Didn’t take much time and effort, but still produced a dinner worth waiting for.

Oliva Chifferi Rigati


  • 200g chifferi rigati (elbow pasta)
  • 1/2 cup pitted, sliced black olives (or oliva)
  • 3 tomatoes (or pomodoro), sliced
  • 3 onions, diced
  • 5 french beans, cut into quarter inch pieces
  • 1/2 cup peas
  • 5 carrots, cut into quarter inch pieces
  • 1/2 cup golden corn


  • 2 tablespoons butter
  • 3 table spoons corn flour
  • 1 cup milk
  • Olive oil, to taste
  • Salt, oregano, thyme and basil to taste
  • Ready made pasta sauce (siciliana or tomato and basil flavour)



  1. Boil hot water. Add a teaspoon of salt and oil so that the pasta will not stick together. Add the pasta to the hot water and cook for 8 minutes, or until it is ‘al dente’, or still has a little bit of resistance when you poke it with a fork.
  2. Drain the pasta, run it under cold water and set aside.
  3. Pre-heat the oven to 180 degrees centigrade.
  4. Saute the chopped vegetables, starting with the onions. Fry until the vegetables are cooked through. Take off the heat and set the vegetables aside.
  5. Toss the vegetables and pasta together until they are evenly mixed, and set into a baking safe dish, or casserole.
  6. In a saucepan, melt the butter.
  7. Once the butter is liquefied, add the cornflour, while stirring the butter with a spoon. Add the herbs, and salt to taste.
  8. Add the milk, stirring well. After a minute or so, the sauce will thicken.
  9. Now add three tablespoons of the ready made pasta sauce, stirring well so that it is incorporated completely into the sauce.
  10. Drizzle the sauce over the pasta and vegetables, and bake the casserole for twenty five minutes.
  11. Serve hot.

Enjoy your olive pasta!

[mood|olive pasta sleepy]
[music| Who by fire: Leonard Cohen]

Written for the Del Monte Recipe Carnival and WorldFoody contest.

Leave a comment - I'd love to hear what you think!