This delicious European Italian dinner is a flavorful mix of spaghetti, cherry tomatoes and black olives – eggs, nuts and soy free!
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 21 mins – easy
🍽 2 servings – 711 kcal per serving
- ¾ tsp salt
- 9 oz spaghetti
- 7 oz cherry tomatoes
- 3 tbsp olive oil
- 1 bunch basil
- 10 black olives
- 1 tbsp capers
- 1 lemon
- 2 tbsp parmesan cheese
- 1 knife
- 1 colander
- 1 zester
- 1 squeezer
- 1 saucepan
- 1 bowl
- 1 pan
- 1 spoon
- 1 plate
Cut the cherry tomatoes in half.
Torn the basil.
Rinse the capers.
Drain the rinsed capers in a colander
Zest the lemon using a zester.
Squeeze the zested lemon using a squeezer to get lemon juice.
Shave the parmesan cheese.
Pour 8 cups of water into a saucepan and turn on the heat. Add half tsp of salt and boil for 2 minutes.
Put the spaghetti in the boiling water.
Cook the spaghetti for 7 minutes, then turn off the heat.
Drain the cooked spaghetti in a colander.
Put olive oil, torn basil, black olives, halved cherry tomatoes, drained capers, lemon zest and lemon juice in a bowl. Add a quarter tsp of salt and stir with a spoon for 2 minutes to get a tomato mixture.
Place the cooked spaghetti and tomato mixture into a pan and stir with a spoon for 2 minutes. Then transfer the contents of the pan to a plate. Sprinkle shaved parmesan cheese over the plate.
It’s ready to be served !