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Simple summer spaghetti
With beautiful ripe tomatoes & olives
Vegetarian
v
Dairy-free
df
Vegan
vg
Simple summer spaghetti
With beautiful ripe tomatoes & olives
Vegetarian
v
Dairy-free
df
Vegan
vg
“A really simple, quick and amazingly tasty pasta dish that always hits the spot and will impress your mates. Try baking some fish fillets over the herby tomatoes... It's fantastic. ”
Serves
Serves
4
Time
Cooks In
30 minutes
Difficulty
Super easy
Italian
Tomato
Mains
Quick fixes
Pasta & risotto
Nutrition per serving
Plus
Calories
722
36%
Fat
39.7g
57%
Saturates
11.3g
57%
Sugars
7.1g
8%
Salt
2.57g
43%
Protein
14.1g
28%
Carbs
81.7g
31%
Fibre
5.8g
-
Of an adult's reference intake
Tap For Method
Ingredients
500 g mixed red and yellow cherry tomatoes
150 g black olives
1 clove of garlic
red wine vinegar
1 bunch of fresh lemon basil , (30g)
1 bunch of fresh marjoram , (30g)
extra virgin olive oil
400 g spaghetti or linguine
Tap For Method
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Tap For Ingredients
Method
Halve the tomatoes and stone the olives. Peel and finely chop the garlic.
In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and 1 tablespoon of vinegar.
Pick and tear in the basil and marjoram leaves and pour in 10 tablespoons of 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.
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