This adaptation of a Southern Italian specialty requires a grilling of the tomatoes in order to enhance their flavour.
|160 g||gluten free/wheat free spaghetti|
|20||mini-tomatoes (cherry, miniature or grape)||1 1/3 cup|
|10||black olives||4 tbsp|
|2 cloves||garlic, pressed or minced|
|2 tbsp||olive oil||30 mL|
|1/2||dried chili peppers, minced||0.4 g|
|1 1/4 tsp||Italian parsley, fresh, chopped||2 g|
|1 tsp||chives, fresh, chopped||1 g|
|4 leaves||fresh basil, whole||2 tbsp|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- Preheat the oven to 230°C /450°F.
- Oil an ovenproof dish (about 1 teaspoon per serving). Lay the mini-tomatoes on the sheet. Coat them thoroughly with the oil. Bake 5-7 min, until the skins split open.
- To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
- Transfer the tomatoes and juices into a skillet. Add the remaining oil, the pressed or minced garlic, the minced chili pepper, and the olives. Sauté 3-4 min.
- Pour the drained pasta into the skillet with the tomatoes. Sprinkle with the chopped herbs, mix well, add salt and pepper to taste. Garnish with the basil leaves, then serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (200g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Copper, Folacin, Manganese, Phosphorus, Vitamin B6, Vitamin C
- Good source of :
- Fibre, Iron, Vitamin E
- Excellent source of :
- Potassium, Vitamin A, Vitamin K
- Diet-related health claims :