Spaghetti with olives in tomato sauce

Ah! The olives! This blessed Mediterranean fruit can really stand out in a recipe, so it has to be used rather moderately.

Laziness Factor: 1

[where 0 is saying “Hello” and 4 is saying something that will be cited by aliens]

Ingredients for 4 servings:

– 500g spaghetti

– 500g slightly concentrated tomato juice

– 3 green peppers

– 1 onion

– 10 olives, pitted

– salt, pepper, oregano, olive oil

 

1.

This recipe is as easy as learning your ABCs…

First boil the spaghetti in salted water, just one minute less than instructed on the package.

 

2.

Remove the seeds from the peppers and chop them.

 

3.

Chop the onion.

 

4.

Add them in a frying pan with hot olive oil.

5.

When the onion and the peppers have become clearer, add the tomato sauce. Season with salt, pepper and oregano.

 

6.

A couple of minutes before you drain the pasta, throw the olives in.

 

7.

The olives have quite a strong taste and they actually don’t need cooking in this sauce.

 

8.

Drain the spaghetti, add them in the pan, stir and serve.

 

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Although it's hard to tell which country pasta originates from (whether it's Italy or China), the history of pasta is long and interesting.

Truth be told, pasta has become popular as an ingredient of the Italian cuisine and it forms part of the Mediterranean diet. Pasta dishes can be ordered and devoured in various Italian restaurants all around the world.

The secret of the pasta may lie in its simplicity. It is usually made of white flour or wheat flour, but today we also have the options of whole wheat pasta and, more recently, gluten-free pasta.

Then again, the list of ingredients that can be used in a pasta recipe is endless; The sauce can be anything for a simple tomato sauce to bechamel sauce, white sauce with cream or other dressings. Garlics and onions are great friends of pasta, vegetables and other greens like parsley, dill, spinach, zucchini, peppers, broccoli and mint can be found in various recipes, while cheese is an absolute ticket to success, either grated, sliced or baked on top.

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