Spaghetti With Black Olives Fresh Basil
Nutrition per serving
| Calories | 465 kcal |
| Protein | 12.1 g |
| Carbs | 66.8 g |
| Fats | 16.7 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 11 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 6.1 g |
| Fiber | 4.5 g |
| Sodium | 90 mg |
Ingredients
| Spaghetti | |
| Tomatoes, Red, Ripe | |
| Black Olives | |
| Basil Leaves | |
| Garlic | |
| Olive Oil | |
| Red Wine Vinegar |
Preparations
1. Remove the stones from the olives and finely chop.
1. Remove the stones from the olives and finely chop.
2. Finely chop the tomatoes.
3. Peel/finely chop garlic.
4. Finely chop the basil.
Cooking Instructions
1. Bring a pan of lightly salted water to boil. Add the spaghetti and cook for about 8 minutes until al dente
1. Bring a pan of lightly salted water to boil. Add the spaghetti and cook for about 8 minutes until al dente
2. In a mixing bowl, add the olives, tomatoes, garlic and basil. Add a tbsp of olive oil, ½ a tbsp of red wine vinegar, a large pinch of salt and pepper and mix really well until combined.
3. Add the drained pasta to the tomato mixture and mix well to coat.
4. Serve in a bowl with a sprinkle of fresh chopped basil leaves.