Spaghetti with tomato paste and olives
2 servings
10 minutes
Spaghetti with tomato paste and olives is a simple yet elegant dish that embodies the spirit of Italian cuisine. Its history begins with the traditional puttanesca pasta, where olives add a rich, salty note and tomato paste provides a pleasant tang. Spaghetti infused with the creamy texture of melted cheese and the aroma of fresh garlic creates a harmony of flavors. The dish is perfect for a quick dinner or light lunch, revealing warmth and comfort in every bite of Mediterranean gastronomy. It is versatile—can be enhanced with basil, capers, or even anchovies to intensify its distinctive notes. It cooks in just a few minutes but offers a taste that lingers.
1
Put the spaghetti to boil. To prevent them from sticking, add a little olive oil.
- Spaghetti: to taste
- Olive oil: 1 teaspoon
2
While they are boiling, slice the olives into small circles and grate the cheese.
- Pitted olives: 100 g
- Cheese: 100 g
3
Drain the water from the pot, leaving the spaghetti in it.
4
Put cheese, pasta, and olives in the same pot. Squeeze garlic. Mix olive water with regular water 1/1 to make 50 ml. Pour into the pot and simmer for a minute while stirring.
- Cheese: 100 g
- Tomato paste: 70 g
- Pitted olives: 100 g
- Garlic: 2 cloves
5
