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Simple summer spaghetti
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Total Time:
30 minutes
Impress with an easy, flavorful pasta dish topped with baked fish fillets over herby tomatoes. Simply delicious!
Ingredients:
  • 500 g mixed red and yellow cherry tomatoes
  • 150 g black olives
  • 1 clove of garlic
  • red wine vinegar
  • 1 bunch of fresh lemon basil (30g)
  • 1 bunch of fresh marjoram (30g)
  • extra virgin olive oil
  • 400 g spaghetti or linguine
Instructions:
  • Cut the tomatoes in half and remove the pits from the olives. Peel and finely chop the garlic. In a large bowl, crush the tomatoes by hand to lightly crush them. Combine the olives, garlic, and 1 tablespoon of vinegar. Tear the basil and marjoram leaves and add them along with 10 tablespoons of olive oil. Let it sit for 10 minutes. Cook the pasta in salted boiling water following the package instructions until it is al dente. Drain and quickly toss with the tomato mixture. Gather your guests around the table, taste the juices in the bowl, and adjust the seasoning if needed. Serve immediately.

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