Fresh Tomato, Olive and Basil Spaghetti

This delicious dish is perfect for a simple dinner or light lunch. It’s really easy to make and can even be served at room temperature as a pasta salad.

Serves: 4

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Servings

Prep time

Cook time

Recipe


Ingredients

  • 500g vine-ripened tomatoes, halved, seeds removed & finely diced
  • 1 red onion, finely diced
  • ½ cup pitted Kalamata olives, halved
  • 1 tbsp raspberry or red-wine vinegar
  • Sea salt & black pepper, to taste
  • 200g black bean spaghetti
  • ½ cup basil leaves, torn

Method


  • Fill large pot with water, add pinch of sea salt and bring to the boil.
  • In large mixing bowl, combine diced tomato, red onion, olives, vinegar and seasoning. Mix well.
  • Cook spaghetti according to directions on packet. Once cooked, drain, rinse and toss through fresh tomato sauce and basil leaves.
  • Serve immediately or allow to cool and serve.
  • Tip: Add shaved parmesan or crumbled feta cheese if you’re not vegan.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

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