Spaghetti  past green olive tapenade

Spaghetti past green olive tapenade


Olives, capers and anchovies make an easy, quick, cheap and delicious pasta sauce!

The ingredient of Spaghetti past green olive tapenade

  1. 500g spaghetti
  2. 1 garlic clove, chopped
  3. 4 anchovies, rinsed in cold water (see note), patted dry
  4. 1 tbsp capers
  5. 1 cup green olives stuffed afterward parmesan cheese
  6. 1 tbsp white wine vinegar
  7. 2 tbsp olive oil
  8. 250g cherry tomatoes, halved
  9. 1/3 cup small basil leaves

The instruction how to make Spaghetti past green olive tapenade

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, or until just tender.
  2. Meanwhile, enhance garlic, anchovies, capers, olives, vinegar and oil in a food processor. Process until a thick epoxy resin forms.
  3. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to pan. increase be credited with olive mixture, tomatoes, basil and salt and pepper. disquiet higher than low heat until annoyed through. Serve.

Nutritions of Spaghetti past green olive tapenade

calories: 579.814 calories
fatContent: 15 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 90 grams carbohydrates
sugarContent: 1 grams sugar
proteinContent: 16 grams protein
cholesterolContent: 3 milligrams cholesterol
sodiumContent: 1160.93 milligrams sodium

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