🥤 Pasta with Cocktail Tomatoes, Olives, and Parmesan

Name: Pasta with Cocktail Tomatoes, Olives, and Parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Spaghetti; Salt; 400 g Cherry Tomatoes; 80 g black, pitted Olives; 0.5 bunch Basil; 2 Garlic Cloves; 2 tbsp Olive Oil; Pepper (from the mill); 50 g freshly grated Parmesan

492 kcal · 30 min · 4 servings

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Ingredients

400 g Spaghetti
Salt
400 g Cherry Tomatoes
80 g black, pitted Olives
0.5 bunch Basil
2 Garlic Cloves
2 tbsp Olive Oil
Pepper (from the mill)
50 g freshly grated Parmesan

Instructions

1. Bring a large pot of water to a boil and add some salt.
2. Cook the pasta in this salted water until it is al dente (firm to the bite).
3. Wash the cocktail tomatoes thoroughly and cut them in half.
4. Drain the olives well and cut them into halves or rings.
5. Rinse the basil, shake it dry, and pluck the leaves from the stems.
6. Peel the garlic and slice it into thin pieces.
7. Heat olive oil in a large pan.
8. Add the garlic slices to the hot pan and sauté them briefly until they are soft and translucent.
9. Drain the pasta, but reserve two to three tablespoons of the pasta cooking water for later.
10. Add the drained pasta, the halved tomatoes, and the olives to the pan with the garlic.
11. Toss the pan well to mix everything with the oil.
12. Add the reserved pasta water and let the mixture simmer briefly.
13. Season the dish to taste with salt and pepper.
14. Serve the pasta on plates.
15. Garnish each plate with fresh basil leaves and grated Parmesan cheese.

Nutrition per serving

kcal: 492
Protein: 18 g · Fett/Fat: 13 g · Carbs: 74 g