Spaghetti with capers and black olives

    48 min

    A simple Italian-style pasta, tomato, garlic and olive dish that's vegan and easy to prepare any night of the week.

    2 people made this

    Serves: 4 

    • 1 tablespoon extra virgin olive oil
    • 1 clove of garlic, finely chopped
    • 1 (400g) tin peeled plum tomatoes
    • 2 tablespoons of capers
    • 3 tablespoons of pitted black olives
    • salt and freshly ground black pepper, to taste
    • 325g spaghetti
    • 1 bunch of freshly chopped parsley

    Prep:40min  ›  Cook:8min  ›  Ready in:48min 

    1. Heat oil in a frying pan; stir in garlic. Add tomatoes and cook over low heat for 20 minutes.
    2. Stir in capers and olives. Season with salt and pepper and simmer for 30 minutes.
    3. Cook spaghetti in a large pot of boiling, salted water until al dente; drain.
    4. Mix spaghetti and sauce and garnish with freshly chopped parsley.

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