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Spaghetti in Oil With Roasted Tomato and Black Olives

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Really easy to make and adapted from a supermarket freebie magazine

Really easy to make and adapted from a supermarket freebie magazine

Ingredients

Serves: 2

Metric Cups
  • 350 grams spaghetti
  • 3 tablespoons garlic infused olive oil
  • 500 grams cherry tomatoes
  • black olives (I normally use between 15-20)
  • 1 tablespoon fresh basil
  • parmesan cheese (optional)
  • 12 ounces spaghetti
  • 3 tablespoons garlic flavored oil
  • 18 ounces cherry tomatoes
  • black olives (I normally use between 15-20)
  • 1 tablespoon fresh basil
  • parmesan cheese (optional)

Method

Spaghetti in Oil With Roasted Tomato and Black Olives is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place tomatoes on a baking tray, drizzled with 1tbsp of the oil, in a preheated oven 200C. Bake for 15 minutes.
  • Cook pasta and drain.
  • Toss spaghetti in remaining oil, add roasted tomatoes, torn basil and chopped olives.
  • Add grated parmesan.
  • Place tomatoes on a baking tray, drizzled with 1tbsp of the oil, in a preheated oven 200C. Bake for 15 minutes.
  • Cook pasta and drain.
  • Toss spaghetti in remaining oil, add roasted tomatoes, torn basil and chopped olives.
  • Add grated parmesan.
  • Tell us what you think