In the kitchen with MyTrela
Rye pasta with rocket and black olives
Rye pasta weighed dry goes into the pan after cooking with onion, garlic, drained olives and rocket. Measured lemon juice seasons the dish.
1 serving
Ingredients
Ingredients for 1 serving. Weigh pasta dry before cooking. Weigh olives drained and without stones; discard the packing liquid. Measure onion and garlic after peeling, and oil and juice separately.
- Wholemeal rye pasta50 g50 g dry pasta before cooking.
- Rapeseed oil10 gThe entire separately measured 10 g for frying.
- Onion35 gWeight after peeling.
- Garlic4 gWeight after peeling.
- Marinated black olives15 g15 g drained and without stones. Discard the packing liquid.
- Rocket20 g
- Salt1 g
- Black pepper1 g
- Lemon juice6 gThe entire separately measured 6 g for seasoning.
Preparation
- Weigh 50 g dry rye pasta and cook according to the package instructions. Drain the cooking water.
- Drain olives, discard packing liquid and ensure they have no stones. Weigh 15 g olives, then chop. Peel and chop onion and garlic; wash rocket. Separately weigh 10 g rapeseed oil.
- Soften onion in all the weighed oil until translucent. Add garlic, olives and rocket, then cooked pasta. Mix gently and heat.
- Season with all the weighed salt, pepper and 6 g lemon juice. Mix and serve.
Preparation and cooking time for this original version has not been measured.
Nutritional values
We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.
About this recipe
Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.
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