Spaghetti with Black Olives and Creamy Tomato Sauce
This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 6
In a large sauce pan, melt butter over medium heat, add onions and leeks and sauté until soft but not golden, add garlic and cook for an additional minute.
Step 2 of 6
Add tomatoes, hot water, MAGGI® Chicken Bouillon, bay leaf, thyme and allow to simmer for 20 mins or until tomatoes are soft and well cooked. Remove bay leaves and discard.
Step 3 of 6
Meanwhile cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
Step 4 of 6
Add olives, cream and parsley to the sauce, gently stir and cook sauce for an additional 5 mins.
Step 5 of 6
Add cooked pasta to the sauce over low heat; and gently mix in Parmesan cheese reserving a tablespoon for garnish.
Step 6 of 6
Serve pasta on a large platter with a sprinkle of the remaining Parmesan Cheese.