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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (187g) Recipe makes 4 servings The following items or measurements are not included below: 16 green olives |
||
| Calories 50 | ||
| Calories from Fat 19 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 162mg | 6% | |
| Potassium 367mg | 10% | |
| Total Carbohydrate 7.5g | 2% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 3.6g | ||
| Protein 1.7g | 3% | |
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Spaghetti In A Light Olive and Tomato Sauce
SERVES 4
Ingredients
- olive oil
- 3 cloves garlic, chopped (large)
- 3 large fresh tomatoes, diced
- 16 green olives, chopped
- 16 black olives, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- spaghetti or vermicelli
- freshly-grated pecorino cheese or freshly-grated parmesan cheese
Directions
1
As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.2
Warm over medium heat.3
Put in the garlic and allow it to flavor the oil.4
Add the fresh tomatoes, green and black olives.5
Saute for about 4 minutes until warmed.6
Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.7
Toss and sprinkle with the grated cheese.
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- Course > Main Dish > One-Dish Meal
- Course > Condiments, etc.
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: AKillian24
On Aug 22, 2007
I made this for DH and I, and based on another's review, I added a couple dollups of tomato paste to give the sauce some stick. I love the taste the olives bring out and will be making this in the future.
From: sugarpea
On Sep 18, 2003
I dislike the fact that there is nothing to hold the pasta and "sauce" together. The "sauce" doesn't cling to the spaghetti. I find myself trying to swirl pasta while spearing chunks of "sauce". I'd do this with smaller tubular pasta to catch the "sauce".
From: Vic1
On Dec 25, 2001
Most fine. I rinsed the green olives to get some of the salt out, and used a 14oz can of tomatoes: it being that time of year. This was the first time I have ever tried pecorino cheese, and it turns out to be made from sheep’s milk. But, hey, Italian sheep. My wife found pecorino to be too strong for her taste, however, the rest of us loved it. Next time I will have some parmesan out too. A fast, easy to make pasta, worthy of a restaurant.
From: Anu
On Jul 23, 2001
This has to be one of my favourite pasta recipes, simply because it's very simple, non-greasy, light, and absolutely yummy! I had to substitue the parmesan cheese with mozarella, but that didn't make much of a difference. One good variation is to substitute capsicum for olives. Use 1 capsicum for every 4 olives, and chop them finely. You might have to saute the tomato-capsicum mixutre a little while longer for the capsicum to cook, or you can saute it just enough for the nice crunchy feel 
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