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Cherry tomatoes, olives and feta spaghettis
Author:
5/15
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Preparation
10
Baking
10
Portions
4
Freezing
No
Calories
612
Sodium
Protein
20 g
Fiber
5 g
Cholesterol
Fat
883
Sugar
Carbohydrate
76 g
Iron
2 mg
Calcium
290 mg
Ingredients
Preparation
Ingredients
1 package of spaghettis of 350 gr
30 ml (2 tablespoons) of olive oil
1 minced onion or ½ package of sliced leeks
10 ml (2 teaspoons) of chopped garlic
20 cherry tomatoes of various colors
16 Kalamata olives
30 ml (2 tablespoons) of pesto
1 package of crumbled feta of 200 gr
30 ml (2 tablespoons) of small basil leaves
Ground pepper up to taste
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Cherry tomatoes, olives and feta spaghettis
From
Jun 15
to
Jan 01
Preparation
In a casserole filled with salted boiling water, cook pastas al dente. Drain while being careful to keep for about 125 ml (½ cup) of pastas cooking water.
Meanwhile, heat oil at medium heat in another casserole. Cook onion or half a package of sliced leeks and garlic for 1 to 2 minutes.
Add cherry tomatoes, olives, pesto, pastas and the water used for cooking pastas. Heat up for 1 to 2 minutes while stirring.
Add feta and basil. Pepper and stir.
Chef's notes
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