Simple summer spaghetti

With beautiful ripe tomatoes & olives

Simple summer spaghetti

Simple summer spaghetti

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
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


  • 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
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Tap For Ingredients


  1. Halve the tomatoes and stone the olives. Peel and finely chop the garlic.
  2. In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and 1 tablespoon of vinegar.
  3. Pick and tear in the basil and marjoram leaves and pour in 10 tablespoons of the olive oil. Allow to sit for 10 minutes.
  4. Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes.
  5. 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.