Espaguete com Molho de Azeitona

Espaguete com Molho de Azeitona is a delightful Brazilian pasta dish that combines the bold flavors of olives with a rich tomato base. This vegetarian meal is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Spaghetti - 200 grams
• Green olives, pitted and chopped - 100 grams
• Black olives, pitted and chopped - 50 grams
• Olive oil - 3 tablespoons
• Garlic, minced - 2 cloves
• Cherry tomatoes, halved - 200 grams
• Fresh basil, chopped - 10 grams
• Parmesan cheese, grated - 30 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Add the halved cherry tomatoes to the skillet and cook for about 5 minutes until they start to soften.
5. Stir in the chopped green and black olives, cooking for an additional 3 minutes.
6. Season the sauce with salt and black pepper to taste.
7. Once the spaghetti is cooked, drain it and add it to the skillet with the olive sauce, tossing to combine.
8. Remove from heat and stir in the chopped basil.
9. Serve the pasta in bowls, topped with grated Parmesan cheese.

Nutrition

• Calories: 600
• Protein: 15 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 10 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from olives and olive oil.
• Contains antioxidants from tomatoes and basil.

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