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Friday, May 27, 2011

Simple spaghetti with olives, basil, pesto and yellow tomatoes

The combinations in this pasta dish are so simple and basic and good it's impossible not to be liked by everyone. Also, it comes with a little twist that enhances the taste: use red pesto instead of green (this way you can also add fresh basil for a flavor not already there), black olives instead of green and yellow tomatoes instead of red. You'll love it, and it's so fast it can be thrown together in no more than 10 minutes. 

Ingredients (serves 2):

  • 200 g spaghetti
  • 4 small yellow onions
  • 1 handful black olives
  • 1 handful of fresh basil
  • 4 large tablespoons red pesto (ours was with aubergine-tomato-parmesan)

Boil the pasta according to package instructions. Meanwhile chop up the tomatoes (in wedges) and olives (in slices):

When the pasta is done arrange it on plates and pour 2 tablespoons of pesto on top of each:

Mix well for the paste to coat the pasta, then mix with the tomato wedges, olive slices and with hand-torn basil. It's done, dig in!

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