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المعكرونة مع الزيتون الأسود وصلصة الطماطم الكريميّة

Spaghetti with Black Olives and Creamy Tomato Sauce

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Easy

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40 Min

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Ingredients

7 Servings

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:

ingredient_quantity
recipe ingredient
Butter, melted
2  tbsp
Onions, finely chopped
1  Medium
Leeks, chopped
1  Medium
Garlic, finely chopped
4  Cloves
Tomato, diced
6  Mediums
Hot Water
1  cup
Maggi® Chicken Bouillon
2  cubes
bay leaves
2  pieces
Fresh thyme, chopped
1  tsp
Fettuccini pasta
500  g
Hot Water
8  cups
Black olive
2  cups
Cooking cream
0.5  cup
Fresh parsley, chopped
3  tbsp
Parmesan cheese, grated
1  cup
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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
64.55 g
Energy
454.62 kcal
Fats
14.4 g
Protein
17.65 g
Nutrition Table Footer

Recipe steps

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Step 1

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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.

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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 an

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Meanwhile cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.

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Add olives, cream and parsley to the sauce, gently stir and cook sauce for an additional 5 mins.

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Add cooked pasta to the sauce over low heat; and gently mix in Parmesan cheese reserving a tablespoon for garnish.

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Serve pasta on a large platter with a sprinkle of the remaining Parmesan Cheese.

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Jason

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04/16/2020 10:47 CEST
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