Macarrão com Molho de Azeitona

Macarrão com Molho de Azeitona is a vibrant Brazilian pasta dish featuring a rich, olive-based sauce that brings together bold flavors and a hint of Mediterranean flair. This dairy-free recipe is perfect for a quick and satisfying meal, capturing the essence of Brazilian cuisine.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Green olives (pitted and chopped) - 100 grams
• Black olives (pitted and chopped) - 50 grams
• Garlic (minced) - 3 cloves
• Olive oil - 4 tablespoons
• Cherry tomatoes (halved) - 150 grams
• Fresh parsley (chopped) - 2 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Stir in the chopped green and black olives, and cook for an additional 2-3 minutes to release their flavors.
5. Add the halved cherry tomatoes to the skillet and cook until they soften, about 5 minutes.
6. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the rest.
7. Add the drained pasta to the skillet with the olive mixture, and toss to combine.
8. If the sauce is too dry, gradually add the reserved pasta water until the desired consistency is reached.
9. Season with red pepper flakes, salt, and black pepper to taste.
10. Remove from heat, stir in the chopped parsley, and serve hot.

Nutrition

• Calories: 430
• Protein: 10 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from olives, which can support heart health.
• High in fiber from pasta and olives, promoting digestive health.

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