← Back to Search Results
American, Italian
Simple Summer Spaghetti

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 1 pint mixed red and yellow cherry tomatoes, washed
  • 5 ounces good black olives, pits removed
  • 1 clove of garlic, peeled and finely chopped
  • 1 tablespoon red wine vinegar
  • A bunch of fresh basil, leaves picked
  • A bunch of fresh marjoram, leaves picked
  • 10 tablespoons extra virgin olive oil
  • ¾ pound spaghetti or linguine
  • Sea salt and freshly ground black pepper

Directions

In a bowl, squash all the tomatoes, using your other hand to stop the seeds spitting at you.

Mix in the olives, garlic, vinegar, rip in the herbs and pour in the olive oil. Allow to sit for 10 minutes.

Then cook your pasta in salted boiling water. When the pasta is ready (al dente), drain and quickly toss in with your tomatoes.

Call your guests around the table, then taste the juice at the bottom and season to taste. Serve right away.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

678kcal (34%)
62mg (6%)
11mg (18%)
52mcg RAE (2%)
403mg
61mg
12g
4g
5g
68g
0mg (0%)
846mg (35%)
6g (28%)
41g (62%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
desserts-4-today Desserts 4 Today
by Abby Dodge
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
good-to-the-grain Good to the Grain
by Kim Boyce
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
spice Spice
by Ana Sortun
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?