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🍝 Pasta with tomato sauce and large olives

680 kcal · 30 min · 4 servings

Ingredients

• 500 g Fusilli
• Salt
• 6 Tomatoes
• 1 Onion
• 2 Garlic cloves
• 3 tbsp Olive oil
• 150 ml dry white wine
• 100 g black olives (Kalamata)
• 1 pinch Sugar
• Pepper (from the mill)
• Grated cheese for sprinkling (e.g. goat cheese)
• Parsley (for garnish)

Instructions

1. 1. Bring the water for the pasta in a large pot to a boil and add plenty of salt.
2. 2. Cook the pasta in this salted water until it is firm to the bite (al dente).
3. 3. Drain the pasta and set it aside.
4. 4. Pour boiling water over the tomatoes to blanch them.
5. 5. Immediately plunge the tomatoes into cold water to stop the cooking process (shock).
6. 6. Peel the skin off the tomatoes.
7. 7. Cut the peeled tomatoes into quarters.
8. 8. Remove the seeds from the tomato quarters.
9. 9. Dice the deseeded tomatoes into small pieces.
10. 10. Peel the onion and the garlic.
11. 11. Dice the onion finely.
12. 12. Dice the garlic finely as well.
13. 13. Heat oil in a frying pan or pot.
14. 14. Add the diced onion and garlic to the hot oil.
15. 15. Sauté the onion mixture until it is translucent and soft.
16. 16. Add the diced tomatoes to the onion mixture.
17. 17. Mix the tomatoes well with the oil and onions.
18. 18. Deglaze the tomato sauce with wine.
19. 19. Let the sauce simmer for about 10 minutes on low heat.
20. 20. Add the large olives to the sauce.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with sugar.
23. 23. Season the sauce with pepper.
24. 24. Mix the drained pasta with the tomato sauce.
25. 25. Serve the pasta onto plates.
26. 26. Sprinkle the pasta with shaved cheese.
27. 27. Garnish the dish with parsley.
28. 28. Serve the pasta warm.

Nutrition per serving

• kcal: 680
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 92 g