Spaghetti with capers and olives

Cooking Vegetarian Spaghetti with capers and olives

It may sound simple but this pasta dinner packs a punch of flavour.

Lables: High carb Low fat Low kilojoule Low sodium Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place garlic, onion, tomatoes, olives, capers, parsley, oil, lemon juice, and salt and pepper, into a large bowl. Stir well.
  2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
  3. Add tomato mixture. Toss over low heat for 1 minute. Season. Serve with salad.

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2 garlic cloves, crushed
1 red onion, finely chopped
650g ripe tomatoes, finely chopped
1 cup green olives, pitted, finely chopped
2 tbsp capers, finely chopped
1 cup fresh flat-leaf parsley leaves, roughly chopped
1 tbsp olive oil
2 tbsp lemon juice
500g dried spaghetti
mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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