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
-
25 minLunchbutter, liquid baking product, onion, flour, Brown sugar, Meat bouillon, clove, laurel leaf, baguette, White bread, mature cheese, gruyere,classic onion soup -
15 minLunchfresh basil, ready-to-eat avocado, lime, candy cucumber, Beemster paste old 30 cheese, fresh brown pistolets, lamb's lettuce, chilled semi-dried cherry to,richly filled pistolet with old cheese -
35 minLuncholive oil, peanut oil, Red onion, garlic, winter carrot, fresh ginger, fresh celery leaves, coriander powder (ketoembar), cayenne pepper, Meat bouillon, Red lentils, lime, Greek yoghurt, pita bread,spicy lentil soup with pita -
105 minLunchwheat flour, dried yeast, granulated sugar, (olive oil, water, salt, onion, green pepper, lamb chipolata sausages merguez, tomato paste, medium sized egg, fresh flat parsley,pide with minced lamb and fried egg
Nutrition
555Calories
Sodium0% DV0g
Fat29% DV19g
Protein32% DV16g
Carbs26% DV77g
Fiber0% DV0g
Loved it