- 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
INGREDIENTS
Spaghetti with Black Olives and Creamy Tomato Sauce with
Spaghetti with Black Olives and Creamy Tomato Sauce with
- 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
Spaghetti with Black Olives and Creamy Tomato Sauce with
Spaghetti with Black Olives and Creamy Tomato Sauce with
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 INFORMATION
Spaghetti with Black Olives and Creamy Tomato Sauce with
Spaghetti with Black Olives and Creamy Tomato Sauce with
- Energy 502 (Kcal)
- Protein 18 (g)
- Total Fat 19 (g)
REVIEWS
Spaghetti with Black Olives and Creamy Tomato Sauce with