Spaghettini with Fresh Tomatoes, Olives, and Garlic

stampa
A dish that is renowned for its simplicity, lightness, aroma, and flavour. Amongst the many varieties of tomato in existence, plum tomatoes are the most popular for preparing sauces.
Spaghettini
Recipes by Vegetables, Herbs and spices
Number of people:
4
Level of difficulty:
Low
Required time:
25'
Nutritional values
per serving prepared according to this recipe.

Energy value
475 Kcal
- Protein
15 g
- Carbohydrates
74 g
- Fat
13 g

 
350 g
Garlic
 
2 pieces
Extra virgin olive oil
 
3 tablespoons
Black olives
 
20
Pecorino cheese (made from sheep's milk) grated
 
2 tablespoons
Chili pepper
 
1 pinch
Fresh tomatoes
 
6
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Boil and peel the tomatoes, then chop coarsely. Chop the garlic and cut the olives coarsely. Combine the ingredients in a bowl and let stand in the refrigerator for 30 minutes.
1
Cook the Barilla Spaghettini in plenty of salted water and drain when al dente. Add the sauce, sprinkling with grated Pecorino cheese.

Chef's tips


To peel fresh tomatoes, make a small cut at the bottom and immerse them in boiling water for ten seconds. Cool them immediately in ice water and peel with a paring knife. If you do not enjoy garlic in tomato-based sauces, you can cut a clove in half and rub the sides of the bowl containing the tomato.

Suggested wine


For this succulent dish with its bitter and aromatic tones, we recommend a soft wine, very aromatic, something a little tannic, such as a Veneto Merlot or a Piedmont Grignolino.

Search recipe

Ingredients:
cerca
mi sento fortunato
Advanced search >