Spaghetti In A Light Olive and Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes! Ingredients:
olive oil |
3 cloves garlic, chopped (large) |
3 large fresh tomatoes, diced |
16 green olives, chopped |
16 black olives, chopped |
1/4 cup fresh basil, chopped |
1/4 cup fresh parsley, chopped |
spaghetti or vermicelli |
freshly-grated pecorino cheese or freshly-grated parmesan cheese |
Directions:
1. As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.
2. Warm over medium heat.
3. Put in the garlic and allow it to flavor the oil.
4. Add the fresh tomatoes, green and black olives.
5. Saute for about 4 minutes until warmed.
6. Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.
7. Toss and sprinkle with the grated cheese.
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