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Ingredients
- 2 lb fresh ripe tomatoes peeled, seeded,
- Â Â and minced
- 3 Tbsp. extra-virgin extra virgin olive oil
- 20 x oil-cured Moroccan or possibly French black olives pitted, minced
- 1 x garlic clove chopped
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 pkt spaghetti - (16 ounce)
- 1/4 c. freshly-grated imported Parmesan cheese
Directions
- In a medium bowl, combine tomatoes, extra virgin olive oil, olives, garlic, and salt and black pepper. Allow sauce to marinate while the pasta cooks.
- Bring a large pot of water to a rapid boil and add in 2 tsp. salt. Add in spaghetti and immediately stir to separate the strands. Cook 10 to 11 min or possibly till al dente, or possibly hard to the bite.
- Drain pasta. Immediately place the tomato sauce in the hot spaghetti pot. Return the liquid removed pasta to the pot, add in Parmesan, and toss together. Serve immediately.
- This recipe yields 4 servings.
- Comments: When field-ripe tomatoes are at hand, here's a laid-back way to bring summer to the table: an uncooked sauce as fresh as a salad.
- To peel tomatoes, bring a large pot of water to boil. With a sharp knife, score stem end of tomatoes in a cross mark. Place tomatoes in boiling water 12 to 15 seconds. Remove from water and peels should slip right off.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 724 | |
| Calories from Fat 700 | 97% |
| Total Fat 78.04g | 98% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 493mg | 14% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.43g | 4% |
| Protein 1.86g | 3% |
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