Simple summer spaghetti

spaghetti with tomato

Serves 4

  • 500 g mixed red and yellow cherry tomatoes, halved

  • 150 g black olives, stoned

  • 1 clove garlic, peeled and finely chopped

  • 1 tablespoon red wine vinegar

  • 1 bunch fresh lemon basil, leaves picked

  • 1 bunch fresh marjoram, leaves picked

  • 10 tablespoons extra virgin olive oil

  • 400 g spaghetti or linguine

  • sea salt

  • freshly ground black pepper

In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes.



Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.

Nutritional Information

Simple summer spaghetti

With beautiful ripe tomatoes and olives

More Vegetarian recipes >
0 foodies cooked this
With sweet cherry tomatoes and tons of fragrant herbs, this pasta really is a taste of summer
Serves 4
30m
Super easy
Print this recipe
Method

A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates. Try baking some fish fillets over the herby tomatoes... it's fantastic.

In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes.

Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 415
    21%
  • Carbs 25.2g
    10%
  • Sugar 4.2g 5%
  • Fat 30.9g 44%
  • Saturates 4.5g 23%
  • Protein 6.0g 13%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 500 g mixed red and yellow cherry tomatoes, halved

  • 150 g black olives, stoned

  • 1 clove garlic, peeled and finely chopped

  • 1 tablespoon red wine vinegar

  • 1 bunch fresh lemon basil, leaves picked

  • 1 bunch fresh marjoram, leaves picked

  • 10 tablespoons extra virgin olive oil

  • 400 g spaghetti or linguine

  • sea salt

  • freshly ground black pepper