Pasta con Aceitunas

Pasta con Aceitunas is a vibrant Spanish dish that combines al dente pasta with briny olives, fresh vegetables, and aromatic herbs. This vegetarian delight is both satisfying and bursting with Mediterranean flavors.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Green olives (pitted and sliced) - 100 grams
• Cherry tomatoes (halved) - 150 grams
• Garlic (minced) - 2 cloves
• Red bell pepper (diced) - 1 medium
• Olive oil - 3 tablespoons
• Fresh parsley (chopped) - 2 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (grated) - 30 grams (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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 diced red bell pepper and cook for 3-4 minutes until softened.
4. Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
5. Add the sliced green olives and red pepper flakes to the skillet, mixing well to combine. Season with salt and black pepper to taste.
6. Add the cooked pasta to the skillet, tossing everything together. If the mixture seems dry, add a little reserved pasta water to achieve the desired consistency.
7. Remove from heat and stir in the chopped parsley. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in healthy fats from olives and olive oil, which support heart health.
• Contains fiber from vegetables and pasta, aiding in digestion.

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