Ribbon pasta with olive sauce

Ingredients for 2 servings:

• 200 g tagliatelle pasta
• 75 g olives
• 75 g olives
• 50 g tomatoes, dried in oil and 2 tbsp of oil
• 6 stalks of thyme
• 1 bunch of parsley
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Roughly chop the olives, slice the tomatoes, and rinse, shake dry, and roughly chop the herbs. Heat the olive oil in a pan and sauté the olives and tomatoes. Stir in the herbs, except for 2 tablespoons of the parsley, and the tomato oil. Meanwhile, cook the tagliatelle pasta until al dente, drain, reserving 200 ml of the pasta water for the sauce. Stir the pasta water into the sauce and fold in the drained pasta. Serve garnished with the remaining parsley.