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
-
15 minLunchSmith apple, green pepper, celery, lemon, vinegar, extra virgin olive oil, salt, pepper, arugula, olive oil, baking liver sausage 1 cm thick,twentse bakleverworst from rené pluijm -
5 minLunchbrown ball, Ketchup, cucumber, cheese, gold salami, pickle,scoop of salami cheese -
40 minLunchegg, self-raising flour, milk, butter, lemon, smoked salmon, dill,blini with poached egg and smoked salmon -
85 minLunchonions, olive oil, honey, thyme, White wine vinegar, multigrain sourdough bread, lettuce, Ardenner Pâté,sourdough bread with ardenner pâté and onion compote
Nutrition
555Calories
Sodium0% DV0g
Fat29% DV19g
Protein32% DV16g
Carbs26% DV77g
Fiber0% DV0g
Loved it