Spaghetti with Tomato and Mascarpone Sauce

1. 1

   Boil water in a pot.

2. 2

   Once the water has boiled, add 1 tablespoon of salt then boil the spaghetti.

3. 3

   In a pan add the minced preserved olives from together with chilis and the garlic.

4. 4

   Pour in the olive oil and the tomato sauce and heat.

5. 5

   Add mascarpone and mix well.

6. 6

   Once the spaghetti is boiled al dente, drain and add it to the pan, mixing well with the sauce.

7. 7

   Cook for about a minute, then transfer to a plate and enjoy.

8. 8

   I recommend homemade mascarpone, found in.

9. 9

   You can make it a bit lighter than the store-bought version.

10. 10

    Pumpkin salad boiled in coconut milk.

11. 11

    Looks like a plate from a cafe!

12. 12

    Add dry-cured ham and asparagus for color and nutrients!

13. 13

    Together with the homemade mascarpone.

* Per serving · 4 servings · Values may vary.

No additional tips available.