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Ingredients 15 items

  • 2 tablespoons butter
  • 1 medium Onion
  • 1 medium Leek
  • 4 cloves Garlic
  • 6 medium Tomatoes
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 2 pieces Bay leaves
  • 1 teaspoon fresh thyme
  • 1 packet spaghetti
  • 8 cups Water
  • 2 cups Black olive
  • 1 cup Cream, 35%
  • 3 tablespoons fresh parsley
  • 1 cup grated parmesan cheese

How to prepare

  1. In a large saucepan, melt Butter over medium heat, add Onions and Leeks and sauté until soft but not golden, add Garlic and cook for an additional minute.
  2. 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.
  3. Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
  4. Add Olives, Cream and Parsley to the sauce, gently stir and cook sauce for an additional 5 minutes.
  5. Add cooked Pasta to the sauce over low heat; and gently mix in Parmesan cheese reserving a tablespoon for garnish.
  6. Serve Pasta on a large platter with a sprinkle of the remaining Parmesan Cheese.

Nutritional informations

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