← All recipes

🍝 Pasta with cherry tomatoes, olives and parmesan

485 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Salt
• 400 g Cherry Tomatoes
• 80 g black, pitted Olives
• 2 Garlic Cloves
• 0.5 Bunch Basil
• 2 tbsp Olive Oil
• Pepper
• 50 g Parmesan (1 Piece)

Instructions

1. 1. Bring a large pot of water to the boil and add some salt.
2. 2. Cook the pasta in this salted water until it is al dente. Follow the instructions on the package.
3. 3. Wash the cherry tomatoes thoroughly and pat them dry with a kitchen towel.
4. 4. Cut the cherry tomatoes in half.
5. 5. Let the olives drain well.
6. 6. Cut the olives in half as well.
7. 7. Peel the garlic cloves.
8. 8. Finely chop the garlic.
9. 9. Wash the basil and shake it dry.
10. 10. Pluck the basil leaves from the stems.
11. 11. Finely chop the basil leaves.
12. 12. Heat oil in a large pan.
13. 13. Add the chopped garlic to the hot pan.
14. 14. Sauté the garlic until it is translucent and fragrant.
15. 15. Add the halved olives and cherry tomatoes to the pan.
16. 16. Sauté the vegetables for a short moment.
17. 17. Drain the pasta, but keep some of the cooking water.
18. 18. Add the drained pasta directly to the pan with the vegetables.
19. 19. Toss everything well so that the pasta absorbs the sauce.
20. 20. Season the mixture with salt and pepper to taste.
21. 21. Divide the pasta onto deep plates.
22. 22. Sprinkle the dish with the chopped basil.
23. 23. Grate fresh parmesan over the pasta.

Nutrition per serving

• kcal: 485
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 74 g