Spaghetti with tomato and olive sauce

Name: Spaghetti with tomato and olive sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Spaghetti; 7-10 Tbsp Salt; 4 Tomatoes; 75 g paprika-filled olives; 75 g black olives in discs (from the glass); 1 small twig or 1-2 tablespoons dried rosemary; 75 ml Olive oil; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Spaghetti
7-10 Tbsp Salt
4 Tomatoes
75 g paprika-filled olives
75 g black olives in discs (from the glass)
1 small twig or 1-2 tablespoons dried rosemary
75 ml Olive oil
7-10 Tbsp Pepper

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Wash, clean and dry the tomatoes. Quarter and remove seeds. Cut the flesh into slices. Drain green and black olives, cut green ones into slices.
2
Pluck rosemary needles from the branch. Drain the pasta, rinse with cold water and drain. Heat olive oil in a large pan. Add pasta, tomatoes, olives and rosemary, mix and fry for about 5 minutes. Season with salt and pepper
3
Plate: Pillivuyt