Spaghetti with olive spiders
Spaghetti with tomato and lentil sauce, Parmesan and spiders made from black olives.
Active time30 min
Cooking20 min
Total40 min
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Ingredients
- 100 g onions
- 60 g Parmesan
- 500 g tomato coulis
- 2500 ml water
- 20 ml olive oil
- 400 g cooked, drained lentils
- 24 pitted black olives
- 3 g salt
- 350 g spaghetti
Preparation
Peel and finely slice the onion before frying it. Sauté the finely sliced onion in the oil for 5 minutes, add the tomato and lentils, then simmer for 15 minutes.
100 g onions500 g tomato coulis20 ml olive oil400 g cooked, drained lentils- saucepan
- knife
- spoon
Grate the Parmesan. While the sauce simmers, cook the spaghetti in salted water according to the packet instructions. Drain and shape into nests on the plates. Add the sauce in the centre and the Parmesan.
60 g Parmesan2500 ml water3 g salt350 g spaghetti- saucepan
- colander
- grater
Cut 8 olives in half to make the bodies. Cut the others into thin strips and arrange eight legs around each body on the nests.
24 pitted black olives- knife
- plates
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration