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Simple summer spaghetti
With beautiful ripe tomatoes & olives
Simple summer spaghetti
Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
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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
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.
