Spaghetti with Tomato Sauce and Kalamata Olives

Spaghetti with a lot of tomato sauce, mint and kalamata olives.
Simple, fast, tasty and filling for those who love, cook, and enjoy pasta with their friends, served with a glass of red wine or beer.
Delicious spaghetti, which is very tasty even without cheese if you want a lenten dish.
Try it!

work: 15′

time: 35′

easy: 2/5

Ingredients (4 servings) 1 packet ½ kg (1.1 lbs) spaghetti 500 gr (1.1 lbs) 1 box of canned grated tomatoes or fresh a few mint leaves fresh or dried 50 ml (1.7 floz) olive oil 2 medium onions 2 garlic cloves 12 Kalamata olives salt & pepper Parmiggiano cheese, grated	Heat the olive oil in a medium size saucepan. Peel the onions and garlic and mash them in a food processor. Add the olive oil to saute and lightly brown. Add the tomatoes and mint. Don't add water. Let the sauce boil, to absorb the water, and towards the end add the olives, salt & pepper.	At the same time in a large pot, boil enough water, with ½ teaspoon coarse salt and 1 teaspoon olive oil. Add the pasta and boil for 8'-10' according to your taste. Drain, add one tablespoon olive oil and stir. Serve on large platter, pour the sauce on top and grated cheese. Serve warm.

Tasty dish, that is lenten if you ommit the cheese.

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The combination of pasta and seafood, especially shrimp, makes a delicious result that very few would have objected to taste!
This proposal is simple yet offers a complex taste! If you have never enjoyed it from your hands this is an opportunity to try it.
The key parameter for its taste is the freshness of shrimps. You can use frozen, but the flavor of sea will be less pronounced.
The process, especially the preparation and cleaning of the shrimp is a bit lengthy, so ask the sous chef to assist you, or arm yourself with some good mood and time, and start. The final result will reward you:)