Dreamfields Foods UK

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:
  1. 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.
  2. 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.
  3. 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.

Go here for more Dreamfields healthy pasta recipes