Spaghetti With Black Olives Fresh Basil
Nutrition per serving
Calories | 486 kcal |
Protein | 14 g |
Carbs | 67 g |
Fats | 18.2 g |
Saturated Fat | 3 g |
Monounsaturated Fat | 11.4 g |
Polyunsaturated Fat | 2.1 g |
Sugars | 6.2 g |
Fiber | 4.5 g |
Sodium | 166 mg |
Ingredients
Spaghetti | |
Tomatoes, Red, Ripe | |
Black Olives | |
Basil Leaves | |
Garlic | |
Olive Oil | |
Red Wine Vinegar | |
Parmesan Cheese |
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 and grated Italian cheese.