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Spaghetti with tomatoes and black olives

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

spaghetti, 14 oz
chopped tomatoes, 14 oz
black olives, 3,5 oz
dry oregano, 2 tsp
grated pecorino or parmigiano cheese
onion, 1
basil, a few leaves
olive oil
salt
pepper

PROCEDURE

Stir fry the chopped onion with 5 tbsp of olive oil in a pan, when it gets golden add tomatoes, salt and pepper.
Then, add oregano and chopped olives and cook for other 10 minutes, stirring from time to time.
In the meantime cook the pasta “al dente” in salty water, drain it and toss it with the sauce for a minute.
Sparkle the top of the dish with fresh basil leaves. Serve with a sprinkle of grated pecorino or parmigiano cheese.

Thanks to: My Little Italian Kitchen

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