Fresh Spaghetti with Rich Black Olive and Tomato Ragù

Fresh spaghetti tossed in a rich sauce of sautéed onions, garlic, roasted red peppers, and savory Kalamata olives.

Vegetarian Quick Italian Pasta Spaghetti

Estimated Nutrition

Calories

845.5

kcal / serving

845.5 kcal total

Carbs

101.2g

per serving

101.2 g total

Fat

42.4g

per serving

42.4 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Ketchup

dash

Tabasco Sauce

to taste

GrainsCereals

150

Spaghetti

fresh

NutsSeeds

clove

Garlic

chopped

OilsFats

dash

Olive Oil

for boiling water

Olive Oil

for the ragu

Vegetables

0.5

piece

Onion

finely chopped

piece

Red Peppers

roasted and chopped

100

Kalamata Olives

pitted and chopped

Method

Boil the spaghetti in salted water with a dash of olive oil according to packet instructions.

Drain the pasta and toss with a little olive oil.

Heat oil in a small saucepan and cook the onion for three minutes until softened.

Add the garlic and cook for one additional minute.

Stir in the peppers, olives, ketchup, and Tabasco then cook for five minutes.

Combine the hot spaghetti with the ragu and serve in a bowl.