Flamenco Pasta
Flamenco Pasta
Cook spaghetti al dente so that the pasta is a bit undercooked inside but not raw. Then drain the pasta but do not rinse it. Add olive oil and leave for 3-4 minutes under a lid. Sauté onions in olive oil, then add black and green olives cut lengthwise and mix quickly. Add cooked spaghetti and tomato sauce, let simmer for a bit, and in the end add halves of cherry tomatoes and chopped parsley. Lay out pasta into a deep bowl with a chef’s fork and decorate with a basil twig.
Ingredients for 4 persons:
- 300 gr Spaghetti
- 80 gr “Maestro de Oliva” pitted green olives.
- 80 gr “Maestro de Oliva” pitted black olives.
- 12 gr Cherry tomatoes.
- 60 gr Leek
- 20 gr Parsley.
- 80 gr “Maestro de Oliva” extra virgen olive oil..
- 10 gr Fresh basil
