Easy Salsa Spaghetti with Olives and Basil
- 6ounces dried spaghetti
- 10ounces mixed ripe tomatoes
- 6 black olives (pits in)
- 1/4bunch fresh basil
- 1/2clove garlic
- extra virgin olive oil
- 1tablespoon red wine vinegar
- 1/2ounce Parmesan cheese
1. Cook the spaghetti in a saucepan of boiling salted water until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
2. On a large cutting board, chop the tomatoes. Bash the olives and tear out the pits, then add the olives to the pile of tomatoes.
3. Pick the basil leaves, reserving the smaller ones for later and throw the rest onto the pile.
4. Peel, chop and add the garlic to the pile, then run your knife back and forth through all of the ingredients, chopping and mixing as you go, until you get a rough-looking salsa.
5. Add a good lug of oil, the vinegar and a pinch of sea salt and black pepper, and keep chopping and mixing until well-combined.
6. Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti in a colander.
7. Put the spaghetti in a large bowl, scrape in the salsa dressing, adding a splash of the reserved cooking later, if needed, to make a lovely loose sauce.
8. Sprinkle over the reserved baby basil leaves and add a grating of Parmesan before serving.
—Recipe courtesy of Jamie Oliver with HelloFresh.
Nutritional Info *per serving
- Calories 417
- Fat 13g
- Saturated Fat 2.7g
- Sodium .9g
- Carbohydrate 65.2g
- Fiber 4.1g
- Sugars 7.4g
- Protein 13.2g