Spaghetti In A Light Olive and Tomato Sauce

READY IN: 25mins
Recipe by Sandra Silver

This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes!

Top Review by Vic1

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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a