Pasta with tomato and olive sauce


Ingredients 10
Servings 6
Time 20 minutes

Ingredients

  • 500
    g
    fresh tomatoes, peeled, seeded and chopped
  • 50
    ml
    back olives, halved and pitted
  • 1
    garlic clove, finely chopped
  • 3
    spring onions, sliced
  • 50
    ml
    finely grated Pecorino cheese
  • 50
    ml
    fresh basil, coarsely chopped
  • 5
    ml
    dried origanum
  • 145
    ml
    olive oil
  • 15
    ml
    lemon juice
  • 500
    g
    pasta
 

Method

 
Combine all ingredients in a large bowl. Add seasoning to taste. Boil pasta until al dente, drain and toss in sauce. Serve immediately.
 

 

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