Spaghetti alle Olive e Pomodoro
Spaghetti with Olives and Tomatoes
Serves 6 By Chef Antonio Cecconi
Prep Time: 10 minutes
Cook Time: 15 minutes
When fresh tomatoes are abundant in the summer and fall, I will use them.
Because this is a primary sauce, I use canned tomatoes when fresh are no
longer available. You may omit the red pepper for milder flavour or substitute
Kalamata olives for the capers and black olives. – Chef Antonio
This sauce may be refrigerated up to 48 hours or put in the freezer up to
2 months.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red onion, chopped
1/4 teaspoon hot pepper flakes
1/4 cup white wine or chicken broth
1 can (800g) whole peeled tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
454g Dreamfields™ Spaghetti
1/4 cup Parmesan cheese
1 cup = 4 ounce/100g measuring cup
Directions:
Heat oil in a large skillet/griddle over medium heat. Cook garlic, onion and
pepper flakes 5 minutes or until sizzling hot. Add wine or chicken
broth and cook until liquid has evaporated, about 3 minutes.
Drain tomatoes and break up. Add into skillet/griddle along with olives and
cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes,
stirring frequently.
Prepare pasta according to package directions; drain well. Toss pasta
with sauce and Parmesan cheese. Serve immediately.
Recipe Nutrient Analysis: (6 servings)
Nutrient
Single Serving
Calories (kcal)
342
Protein (g)
13
Carbohydrates (g)
21
Fat (g)
7
Saturated Fat (g)
1
Cholesterol (mg)
3
Sodium (mg)
413
Total Dietary Fibre (g)
8
Comments: Using fresh ingredients, like herbs, increases the intensity of
the flavour. This
basic tomato sauce may be made ahead of time and stored in the refrigerator
for up to 48 hours or freeze up to 2 months.
