Pasta with olives in brine
Pasta with olives in brine
Pasta with olives in brine
5
1
Stefano Moraschini
Strictly arbitrary doses.
After pitted olives in brine it softens and breaks up a bit, passing then to a moment in the heated oil, fried (with garlic if you will), then we add the tomato (peeled, pass, it's all good) and bake as a plain tomato sauce, or in the oven, adding the Basil at the end.
All season the spaghetti, of course.
Eye not only salt, or salt just because the olives give their contribution.
Calories calculation
Calories amount per person:
471
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)
