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Burst Tomato Summer Pasta With Piquillo Stuffed Olives

Ingredients

2 servings buckwheat tagliatelle or other pasta of choice

1 small red onion 3 cloves garlic

Large handful vine plum tomatoes

1 1/2 Tbsp olive oil

Sea salt and black pepper to taste

Handful fresh basil

Small handful of Fragata Piquillo pepper stuffed olives (approximately 7)

Handful fresh spinach

Instructions

Dice the onion into small pieces and peel and crush the garlic cloves.

In a frying pan, heat a two of olive oil over medium heat and add in the onions. Sauté these until softened, then add the crushed garlic and cook until fragrant.

Slice the courgette into semicircle shaped slices and cook these in with the onion & garlic mixture along with the tomatoes. Slice the olives into halves and stir these through the veggies with a good seasoning of salt and pepper. Reduce the heat slightly and leave to cook through.

Meanwhile, cook the pasta according to the instructions on the packet.

Once the tomatoes have all started to burst and release all of the wonderful juices. Tear up the fresh basil leaves and mix these and the spinach through. Adjust any seasonings to taste.

When your pasta is cooked through, transfer this to the pan with the sauce, saving a little of the pasta water for later.

Drizzle over the extra tbsp of olive oil and a few spoonfuls of the leftover pasta water and toss everything together.

Serve with some extra basil and black pepper to garnish and fresh parmesan if you desire.

Nutrition

Charley's Health