Ingredients for Spaghetti In A Light Olive And Tomato Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- Green Olives
- Black Olives
- Fresh Basil
- Fresh Parsley
- 1 pound spaghetti
- Pecorino Cheese
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How to Make Spaghetti In A Light Olive And Tomato Sauce
- Bring a large pot of salted water to a boil. Add 1 pound of spaghetti and cook according to package directions until al dente.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 3 cloves of minced garlic to the oil and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add 1 (28-ounce) can of crushed tomatoes, 1/2 cup of pitted Kalamata olives (halved), and 1/4 cup of pitted Castelvetrano olives (halved).
- Simmer for 4-5 minutes, stirring occasionally, until the sauce is slightly thickened and heated through.
- Stir in 2 tablespoons of chopped fresh basil and 1 tablespoon of chopped fresh oregano just before draining the pasta.
- Drain the pasta and add it to the sauce. Toss to combine.
- Serve immediately, topped with 1/4 cup of grated Parmesan cheese (or your favorite cheese).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
14g
Fat
2g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Low Protein
Main Dish
Condiments Etc
Pasta
Vegetables
European
Vegetarian
Italian
Dietary
One Dish Meal
Low Cholesterol
Low Saturated Fat
Low Calorie
Low Carb
Healthy 2
Low In Something
Pasta Rice And Grains
Spaghetti
