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🍝 Crunchy Spaghetti with Fresh Tomato Sauce

551 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• 400 g Tomatoes
• 80 g black olives (pitted)
• 3 tbsp olive oil
• 2 shallots
• 1 clove garlic
• salt
• pepper (from the mill)
• 1 tbsp thyme leaves

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Pour boiling water over the tomatoes briefly to loosen the skin.
3. 3. Peel the loosened skin off the tomatoes.
4. 4. Cut the peeled tomatoes in half.
5. 5. Remove the seeds and the watery pulp that contains no seeds.
6. 6. Cut the remaining firm tomato flesh into small cubes.
7. 7. Slice the olives into thin strips.
8. 8. Peel the shallots and the garlic.
9. 9. Finely chop the shallots and garlic.
10. 10. Heat olive oil in a pan.
11. 11. Add the chopped shallots and garlic to the hot oil.
12. 12. Cook the vegetables until they are soft and translucent.
13. 13. Stir the tomato cubes into the pan.
14. 14. Let the sauce simmer for a few minutes.
15. 15. Season the sauce with salt and pepper.
16. 16. Sprinkle fresh thyme leaves over the sauce.
17. 17. Bring a large pot of water to a boil.
18. 18. Add plenty of salt to the boiling water.
19. 19. Cook the spaghetti in the salted water until al dente.
20. 20. Save one cup of the pasta cooking water.
21. 21. Drain the cooked spaghetti.
22. 22. Place the spaghetti in a large bowl.
23. 23. Pour the reserved cooking water over the noodles.
24. 24. Mix the spaghetti thoroughly with the tomato sauce.
25. 25. Taste the pasta and adjust with additional pepper.
26. 26. Distribute the olive strips evenly over the finished pasta.

Nutrition per serving

• kcal: 551
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 92 g