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Pasta and Tomato Saucepan with Olives

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Pasta and Tomato Saucepan with Olives

The perfect pasta and tomato saucepan with olives recipe with a picture and simple step-by-step instructions.

  • 300 ml Vegetable broth
  • 125 g Pasta penne
  • 10 piece Green olives with paprika paste
  • 1 tbsp Olive oil
  • 1 Can Peeled tomatoes
  • 1 small Onion
  • 1 small Clove of garlic
  • 1 small Dried oregano
  • 1 small Thyme freeze dried
  • 1 small Salt and pepper
  1. Peel the onion and garlic and chop very finely. Heat the oil in a saucepan and fry the finely chopped vegetables in it. Add the tomatoes with their juice and purée finely. Pour in the broth and puree everything together again. Add the pasta and simmer for about 15 minutes. Put the olives and season with the spices. Then serve.
Dinner
European
pasta and tomato saucepan with olives

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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