Spaghetti
Spaghetti estivaux aux tomates, olives et basilic
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400g of Panzani Spaghetti
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8 tomatoes
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2 tablespoons of black olives
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4 tbsp of oil
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Basil
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1. Dip the tomatoes into simmering water a few seconds, and then in cold water. You will then be able to peel them without difficulty. Seed them and dice the flesh. Pepper.
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2. Pit the olives and roughly chop them.
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1. Cook the pasta in boiling water until 'al dente' and then drain.
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4. Add the oil, tomatoes and olives.
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5. Garnish with Basil and serve hot, cold or warm.
