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🍝 One Pot Pasta with Two Types of Tomatoes and Olives

470 kcal · 30 min

Ingredients

• yellow onions 1 pc.
• garlic cloves 2 pc.
• olives, black 80 g
• dried tomatoes 90 g
• vine tomatoes 500 g
• farfalle 400 g
• salt pinch
• vegetable broth 1 L
• basil, fresh 10 g
• parmesan 20 g
• olive oil 2 tbsp

Instructions

1. 1. Cut the onion and garlic in half, peel them, and dice finely. Place the olives and sun-dried tomatoes in a sieve to drain. Halve the olives and slice the tomatoes. Wash the fresh tomatoes, remove the stems, and chop them roughly.
2. 2. In a pot, combine the prepared vegetables with the pasta and ½ teaspoon of salt. Pour in hot broth and bring everything to a boil, covered. Cook the One Pot pasta for about 9–11 minutes uncovered, stirring frequently, and add more hot water if necessary.
3. 3. Meanwhile, wash the basil, shake it dry, pluck the leaves, and chop them finely. Grate the Parmesan. Season the finished pasta with salt and pepper to taste, plate it, drizzle with olive oil, and sprinkle with basil and Parmesan. Enjoy your meal!

Nutrition per serving

• kcal: 470
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 62 g