Pasta alla Kalamata
Kalamata olives are the highlight of this dish with their distinct, deep purple colour. They have a very rich taste and bring lots of healthy fats. Make sure you buy them in a pot, otherwise you probably first need to remove the pit before adding them to this pasta sauce.
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Ingredients
4 servings
400 g
400 g
2
1
240 g
100 g
50 g
Spaghetti (whole wheat)
Canned tomatoes
Zucchini
Carrot
Kalamata olives in pot
Sun-dried tomatoes
Walnuts
250 ml
1/2
1 TBL sp
1
1 TBL sp
15 g
50 g
Bouillon (vegetable)
Lemon
Olive oil
Red chilli pepper
Oregano
Fresh basil
Parmesan
Prep
10 min
- Cut chilli pepper finely
- Cut zucchini into quartered slices
- Cut sun-dried tomatoes in small strips
- Cut carrot into slices
- Cut olives in half
Cook
30 min
Make bouillon
Add tomatoes, basil, oregano, carrot, olive oil, and red chilli pepper to bouillon
bring to a boil, lower heat, let it simmer with the lid off ~20 min
Cook spaghetti
start after 15 mins of simmering of the sauce
Puree into a smooth sauce
Add zucchini, sun-dried tomatoes and olives
medium heat ~5 min
Squeeze lemon
season with salt and pepper, add lemon juice to taste
Serve the spaghetti with the sauce and add walnuts and parmesan on top
