Rainbow spaghetti
Instructions
For the sauce: turn the oven to 180 degrees.
Halve the tomatoes, after they have been washed.
Pour the tomatoes on a baking tray greased with a couple of tablespoons of oil.
Salt and pepper the tomatoes, sprinkle with oregano and garlic chopped into slices.
Bake the Pan and cook the tomatoes for about ten minutes.
Meanwhile, bring to a boil a pot of lightly salted water.
Remove the Pan from the oven and pour sliced olives.
To serve: boil the spaghetti, drain underdone and overthrow them in the baking pan.
Add the pesto, cheese and the tablespoon of oil advanced; stir well and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type pasta spaghetti
- 200 g of cherry tomatoes
- 2 tablespoons of "pesto alla genovese"
- 2 tablespoons of pitted black olives
- 1/2 clove of garlic
- 1 pinch of oregano
- 3 tablespoons of olive oil extra virgin
- 1 tablespoon of grated parmesan cheese
- Salt
- Pepper