Spaghetti
Spaghetti estivaux aux tomates, olives et basilic
-
400g of Panzani Spaghetti
-
8 tomatoes
-
2 tablespoons of black olives
-
4 tbsp of oil
-
Basil
-
1. Dip the tomatoes into simmering water a few seconds, and then in cold water. You will then be able to peel them without difficulty. Seed them and dice the flesh. Pepper.
-
2. Pit the olives and roughly chop them.
-
1. Cook the pasta in boiling water until 'al dente' and then drain.
-
4. Add the oil, tomatoes and olives.
-
5. Garnish with Basil and serve hot, cold or warm.
You might also like
Brochettes d'agneau grillées, couscous aux tomates et tomates Hommos aux tomates
Couscous
Make recipe
Chifferini façon riz au lait au caramel beurre salé
Chifferini
Make recipe