Pasta with tomatoes, garlic and olives I

J for Jellyfish
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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

400 oz. tagliatelle

600 oz. tomatoes, small like cherry tomatoes

1 cup of black olives, without kernels

2 Tbsp. capers

1 cup of basil, finely chopped

1 cup of parsley, finely chopped

1 clove garlic, pressed

1 lemon, peel from

1 cup olive oil

salt, black pepper

DIRECTIONS

1. Cut tomatoes, olives and capers into small pieces. Put everything in a bowl.

2. Mix the basil, parsley, garlic, lemon zest and olive oil. Stir and taste with salt and pepper.

3. Heat plenty of olive oil in a large frying pan. Add the mixed ingredients from the bowl and allow to cook on low heat for 5-8 minutes.

4. Cook pasta accordingly to the instructions on the package.

5. Add the pasta to the sauce and mix. Serve with fresh basil.

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Image by Jeff King

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