Spaghetti with fresh tomato and olive sauce

Name: Spaghetti with fresh tomato and olive sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 5 medium-sized tomatoes; 3-4 Stem(s) Basil; 50 g green olives (without stone); 75 g Arugula (rocket); 50 g black olives (e.g. Kalamata); 3 TABLESPOONS Balsamic vinegar; 6 TABLESPOONS Olive oil; 1 TEASPOON dried oregano; 400 g Spaghetti

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
5 medium-sized tomatoes
3-4 Stem(s) Basil
50 g green olives (without stone)
75 g Arugula (rocket)
50 g black olives (e.g. Kalamata)
3 TABLESPOONS Balsamic vinegar
6 TABLESPOONS Olive oil
1 TEASPOON dried oregano
400 g Spaghetti

Directions

1
For the pasta, boil 3-4 l salted water. Wash and quarter the tomatoes and cut them into small cubes. Wash the basil and remove the leaves. Coarsely chop green olives. Clean, wash and chop the arugula.
2
Cook the pasta in the boiling salted water according to the instructions on the packet. Mix tomatoes, olives, rocket, basil vinegar and oil. Season with salt, pepper, 1 pinch of sugar and oregano. Leave to stand briefly.
3
Drain the pasta, collecting about 100 ml of pasta water. Put the noodles back into the pot. Add pasta water and tomato sauce. Mix everything and serve immediately.