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Spaghetti with Black Olives and Creamy Tomato Sauce Recipe

Spaghetti with Black Olives and Creamy Tomato Sauce


Total Time : Serves 7

HOW TO PREPARE Spaghetti with Black Olives and Creamy Tomato Sauce Recipe

In a large sauce pan, melt Butter over medium heat, add Onions and Leeks and sauté until soft but not golden, add Garlic and cook for an additional minute.

Add Tomatoes, Hot Water, MAGGI Chicken Stock, Bay Leaf, Thyme and allow to simmer for 20 minutes, or until tomatoes are soft and well cooked. Remove bay leaves and discard.

Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Add Olives, Cream and Parsley to the sauce, gently stir and cook sauce for an additional 5 minutes.

Add cooked Pasta to the sauce over low heat; and gently mix in Parmesan cheese reserving a tablespoon for garnish.

Serve Pasta on a large platter with a sprinkle of the remaining Parmesan Cheese.

Nutritional Information For Spaghetti with Black Olives and Creamy Tomato Sauce Recipe

Per Portion of 300g

Energy : 502.00 Kcal
Protein : 18.00 g
Carbohydrate : 65.00 g
Fats : 19.00 g

Your Grocery List

  • 2 tablespoons butter
  • 1 medium onion or 100 g, chopped
  • 1 medium leek or 100 g, finely chopped
  • 4 cloves garlic, finely chopped
  • 6 medium tomato or 600 g, diced
  • 1 cup water or 250 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 2 pieces bay leaves
  • 1 teaspoon fresh thyme, chopped
  • 1 packet spaghetti or 500 g
  • 8 cups water or 2 liters
  • 2 cups black olive or 150 g, large Mediterranean or Lebanese Olives, pitted
  • ½ cup cream, 35% or 125 ml
  • 3 tablespoons fresh parsley, chopped
  • 1 cup grated parmesan cheese or 125 g


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