Pesto Spaghetti with Creamy Marinara and Olives

1.Bring a large pot of salted water to a boil. Add the thin spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the marinara sauce and bring it to a simmer.

3.Stir in the pesto sauce and heavy cream, mixing well to combine. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

4.Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the creamy marinara and pesto sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

5.Stir in the sliced black olives and season with salt and pepper to taste. Cook for an additional 2 minutes to heat through.

6.Serve immediately, garnished with fresh basil leaves if desired.