Spaghetti with no-cook sauce

Name: Spaghetti with no-cook sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (370 ml) black olives without stone; 30 g Mild spicy pickled capers; 2 Garlic cloves; 500 g Tomatoes; 8 Stem(s) Parsley; 8 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 4 TABLESPOONS Olive oil; 500 g Noodles (e.g. spaghetti); 75 g Parmesan cheese; 7-10 Tbsp Thyme and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (370 ml) black olives without stone
30 g Mild spicy pickled capers
2 Garlic cloves
500 g Tomatoes
8 Stem(s) Parsley
8 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
4 TABLESPOONS Olive oil
500 g Noodles (e.g. spaghetti)
75 g Parmesan cheese
7-10 Tbsp Thyme and parsley

Directions

1
For the no-cook sauce, drain the olives and capers and chop them coarsely. Peel garlic and chop finely. Wash, clean and roughly dice the tomatoes. Wash parsley, shake dry and cut into strips. Wash thyme, shake dry and pluck the leaves from the stalks. Mix everything and season with salt and pepper. Add olive oil and leave to stand for about 15 minutes
2
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Finely grate the Parmesan cheese. Pour the pasta into a sieve, drain and immediately put it back into the pot and mix well with the sauce and 70 g of parmesan. Arrange on a plate, sprinkle with 5 g parmesan and garnish with thyme and parsley