Pasta with Tomato and Olive

Pasta with Tomato and Olive is a vibrant Moroccan-inspired dish that combines the sweetness of ripe tomatoes with the briny richness of olives, creating a delightful harmony of flavors. This healthy recipe is quick to prepare, making it perfect for a satisfying weeknight meal.

Ingredients

• Pasta (whole wheat or gluten-free) - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ripe tomatoes - 300 grams, chopped
• Kalamata olives - 100 grams, pitted and halved
• Fresh parsley - 2 tablespoons, chopped
• Cumin powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they soften and release their juices.
4. Stir in the Kalamata olives, cumin powder, salt, and black pepper. Cook for another 2-3 minutes to combine the flavors.
5. Add the cooked pasta to the skillet and toss well to coat the pasta in the tomato and olive mixture.
6. Remove from heat and stir in the fresh parsley and lemon juice before serving.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, which may reduce the risk of chronic diseases.
• Olives provide healthy fats that support heart health and reduce inflammation.

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