Spaghetti alla Provençale

Ingredients

• 200 g spaghetti, thin
• 200 g canned diced tomatoes
• 40 g black olives, pitted and sliced
• 2 tbsp extra‑virgin olive oil
• 1 clove garlic, minced
• 5 g fresh basil leaves, torn
• 1 tsp dried Herbes de Provence
• to taste salt
• to taste freshly ground black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil; add the spaghetti and cook al dente, about 8‑9 minutes. Drain, reserving 1/4 cup cooking water.

2. 2

   While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté 30 seconds until fragrant.

3. 3

   Stir in the diced tomatoes, sliced olives, Herbes de Provence, and a pinch of salt and pepper. Simmer 5‑6 minutes, adding reserved pasta water if the sauce looks dry.

4. 4

   Toss the cooked spaghetti into the skillet, mixing to coat evenly. Remove from heat and fold in the torn basil leaves.

5. 5

   Serve immediately, optionally garnishing with extra basil or a drizzle of olive oil.