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🍝 Spaghetti with Olive Tapenade

496 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• salt
• 1 hard-boiled egg
• 0.5 bunch basil
• 2 anchovy fillets
• 100 g black olives (pitted)
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add salt.
2. 2. Cook the spaghetti in this water until al dente.
3. 3. Peel the egg completely.
4. 4. Finely chop the peeled egg.
5. 5. Cut the basil leaves into thin strips.
6. 6. Chop the anchovy fillets small.
7. 7. Place the olives, oil, lemon juice, and peeled garlic clove into a blender.
8. 8. Blend the mixture into a smooth tapenade.
9. 9. Season the tapenade with pepper to taste.
10. 10. Drain the pasta.
11. 11. Reserve half a cup of the pasta cooking water.
12. 12. Place the drained pasta into a large bowl.
13. 13. Pour the reserved cooking water over the pasta.
14. 14. Add the chopped egg, basil strips, anchovies, and tapenade to the pasta.
15. 15. Mix all ingredients thoroughly together.

Nutrition per serving

• kcal: 496
• Protein: 15 g · Fett/Fat: 16 g · Carbs: 72 g