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🍝 Spaghetti with creamy tomato-olive sauce

205 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 12 olives
• 1 tbsp olive oil
• 1 can peeled tomatoes (250 g)
• salt
• pepper (from the mill)
• 1 tsp sugar
• 2 tomatoes
• cayenne pepper
• parmesan (freshly grated)

Instructions

1. 1. Peel the onion and the garlic clove. Mince both ingredients very finely.
2. 2. Pit the olives. Cut them into thin slices.
3. 3. Heat the oil in a large pan.
4. 4. Add the chopped onion and garlic to the hot oil. Sauté them briefly until fragrant.
5. 5. Add the peeled tomatoes and the olive slices to the pan.
6. 6. Season the sauce with sugar, salt, and pepper.
7. 7. Bring the sauce to a brief boil.
8. 8. Reduce the heat to medium. Cover the pan and let the sauce simmer for about 15 minutes.
9. 9. While the sauce simmers, bring a large pot of salted water to a boil.
10. 10. Cook the spaghetti in the salted water until al dente (firm to the bite).
11. 11. Blanch the fresh tomatoes with boiling water.
12. 12. Remove the skin from the tomatoes.
13. 13. Cut the peeled tomatoes in half.
14. 14. Remove the seeds from the fruit flesh.
15. 15. Dice the fruit flesh into small cubes.
16. 16. Season the tomato cubes with salt and pepper.
17. 17. Taste the warm tomato-olive sauce and adjust with cayenne pepper.
18. 18. Drain the spaghetti.
19. 19. Toss the hot spaghetti immediately with the warm sauce.
20. 20. Serve the pasta in deep plates.
21. 21. Distribute the fresh tomato cubes over the pasta.
22. 22. Sprinkle with grated Parmesan cheese as desired.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 205
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 15 g