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🍝 Spaghetti with creamy tomato-olive sauce

285 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Halve the olives.
4. 4. Remove the pits from the olive halves.
5. 5. Heat the oil in a pan.
6. 6. Sauté the onions and garlic in the hot oil.
7. 7. Add the peeled tomatoes to the pan.
8. 8. Add the olive halves to the pan.
9. 9. Season the sauce with sugar.
10. 10. Season the sauce with salt.
11. 11. Season the sauce with pepper.
12. 12. Bring the sauce to a brief boil.
13. 13. Reduce the heat to a moderate level.
14. 14. Cover the pan.
15. 15. Let the sauce simmer for about 15 minutes.
16. 16. Bring a large pot of salted water to a boil.
17. 17. Cook the spaghetti in the salted water until al dente.
18. 18. Pour boiling water over the fresh tomatoes.
19. 19. Remove the skin from the tomatoes.
20. 20. Halve the peeled tomatoes.
21. 21. Remove the seeds from the tomato halves.
22. 22. Dice the tomato flesh into small cubes.
23. 23. Add the diced tomatoes to the sauce.
24. 24. Season the sauce with cayenne pepper.
25. 25. Finish seasoning the sauce with salt.
26. 26. Finish seasoning the sauce with pepper.
27. 27. Drain the cooked pasta.
28. 28. Divide the pasta among small plates or bowls.
29. 29. Pour the tomato sauce over the pasta.
30. 30. Garnish the dish with fresh basil leaves.

Nutrition per serving

• kcal: 285
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 35 g