Spaghetti with no-cook sauce

Name: Spaghetti with no-cook sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 200 g black olives (without stone); 2 TEASPOONS Capers (glass); 500 g ripe tomatoes; 2 Garlic cloves; 1 collar flat parsley and thyme; 4-5 Tbsp good olive oil; 500 g Noodles (e.g. spaghetti); 150 g Parmesan (piece)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
200 g black olives (without stone)
2 TEASPOONS Capers (glass)
500 g ripe tomatoes
2 Garlic cloves
1 collar flat parsley and thyme
4-5 Tbsp good olive oil
500 g Noodles (e.g. spaghetti)
150 g Parmesan (piece)

Directions

1
For the noodles, bring 3-4 l salted water (approx. 1 teaspoon salt per litre) to the boil. Coarsely chop the olives and capers. Wash and coarsely dice the tomatoes. Peel garlic, chop coarsely and sprinkle with salt.
2
Mash finely with a fork. Wash the herbs, shake dry and cut finely. Mix everything and season with salt and pepper. Stir in oil.
3
In between, cook the pasta in boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Grate the Parmesan finely.
4
Drain the pasta, leaving some (approx. 100 ml) pasta water in the pot. Drain the pasta and immediately return it to the pot with the no-cook sauce and parmesan, except for 4 tsp. Mix well.
5
Serve and sprinkle with remaining Parmesan cheese.