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🍝 Spaghetti with Olives, Tomatoes and Anchovies

501 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 3 garlic cloves
• 3 tbsp olive oil
• 400 g chunky tomatoes (can)
• 50 g green olives (pitted)
• 50 g black olives (pitted)
• 400 g spaghetti
• salt
• 5 anchovy fillets (packed in oil)
• 1 tbsp capers (packed in oil)
• pepper (from the mill)
• 1 tbsp parsley
• grated parmesan (for garnish)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely dice the onion and the garlic.
3. 3. Heat the olive oil in a pot.
4. 4. Sauté the onions and garlic in the oil until translucent.
5. 5. Add the tomatoes to the onion mixture.
6. 6. Let the sauce simmer.
7. 7. Slice the olives.
8. 8. Add the olive slices to the sauce.
9. 9. Bring plenty of salted water to a boil.
10. 10. Cook the spaghetti al dente according to package instructions.
11. 11. Drain the pasta.
12. 12. Let the pasta drain well.
13. 13. Drain the anchovy fillets.
14. 14. Crush the anchovies.
15. 15. Add the anchovies to the sauce.
16. 16. Add the capers to the sauce.
17. 17. Season the sauce with salt and pepper.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Finely chop the parsley.
21. 21. Stir the pasta and parsley into the sauce.
22. 22. Warm the pasta in the sauce.
23. 23. Plate the spaghetti on four plates.
24. 24. Serve the pasta with freshly grated Parmesan.

Nutrition per serving

• kcal: 501
• Protein: 17 g · Fett/Fat: 14 g · Carbs: 75 g