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Spaghetti with cherry tomatoes, pesto, olives and mozzarella

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Ingredients for 1 servings:

  • 125g spaghetti
  • 12 cherry tomatoes, quartered
  • 5 tbsp green pesto (Genovese)
  • 12 black olives, pitted
  • 125g mozzarella
  • salt and pepper
  • Balsamic vinegar
  • possibly olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

simple, inexpensive and quick to make

Cook the spaghetti in plenty of salted water. In the meantime, quarter the cherry tomatoes and cut the olives and mozzarella into small pieces. Sprinkle the mozzarella with a little pepper and/or drizzle with dark balsamic vinegar. Drain the pasta and return it to the pot. Now add a generous amount of pesto and mix everything well. Add the tomatoes, olives, and mozzarella and toss to combine. Season with salt and pepper to taste. You may need to add a little more olive oil at the end.

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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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