Spaghetti with Tomato Sauce and Olives
Spaghetti with tomato sauce and olives is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- 500 g spaghetti
- Sea salt
- 2 Garlic cloves
- 1 onion
- 100 g celery sticks
- 3 tbsp olive oil
- a splash red wine
- 400 g diced tomatoes (canned)
- 50 g black olives (pitted)
- 1 pinch sugar
- pepper (ground)
- 2 tbsp freshly chopped basil
Instructions
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1.
Preheat the oven to 220°C fan.
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2.
Wash the eggplant, pierce it all over with a fork and roast in the oven for 15-20 minutes until tender but still slightly firm. Remove, let cool slightly, then cube (remove skin if desired).
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3.
Cook spaghetti according to package instructions in salted water until al dente. Peel and dice garlic and onion. Wash, trim celery and cut into ~6 cm long thin strips. Sauté celery, onions and garlic in hot oil until translucent, deglaze with red wine, add tomatoes and simmer for about 10 minutes while stirring gently. Add olives and eggplant, season with sugar, sea salt and pepper. Toss lightly drained pasta, sprinkle with chopped basil and serve.
