Filter
Reset
Sort ByRelevance
Andrew Benge
Spaghetti with walnuts, tomato and olives
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the spaghetti with salt until al dente. Heat the olive oil and fry the walnuts and pine nuts for 2-3 minutes.
-
Add the cherry / kersto and oregano and simmer until soft.
-
Add the parsley and black olives and season with salt.
-
Scoop the drained pasta, possibly with a few tablespoons of cooking liquid, through the sauce and warm briefly.
Blogs that might be interesting
-
20 minLunchWhite bread, dark chocolate, marshmallow, milk, butter, chocolate cookie, cream cheese,s'mores-tosti with biscuit dip -
20 minLunchegg, peas, cucumber, radishes, White wine vinegar, mustard, mayonnaise, forest outing, lettuce, arugula,green spring salad -
20 minLuncholive oil, shallot, garlic, tomato paste, sun-dried tomato, walnut, flat leaf parsley, fresh thyme, olive oil, tagliatelle, Parmesan cheese,tagliatelle with nuts-tomato pesto -
15 minLunchegg, Italian bread roll, tomato, hefty mustard, mayonnaise, butter, smoked salmon pieces, salt, freshly ground pepper,salmon sandwich
Nutrition
555Calories
Sodium0% DV0g
Fat29% DV19g
Protein32% DV16g
Carbs26% DV77g
Fiber0% DV0g
Loved it