Olive and caper spaghetti
A salty, puttanesca-style sauce of olives, capers and tomatoes with plenty of chilli. It comes together while the spaghetti boils, and everything in it lives in the cupboard.
- Time
- 20 min
- Serves
- 2
- Kind
- Pasta
Method
- Set a large pan of salted water on to boil. Slice the garlic, halve the olives, drain the capers and chop the parsley.
- Warm the olive oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and cook for 1 minute, until fragrant.
- Pour in the chopped tomatoes, then add the olives and capers and simmer for 10 minutes, stirring now and then, until thickened. Go easy on the salt, because the olives and capers are salty.
- While that simmers, cook the spaghetti for the time on the packet, about 10 minutes, until tender with a slight bite.
- Scoop out a mugful of the cooking water, then drain the spaghetti. Toss it in the sauce over the heat with a splash of the water for 1 minute, until coated.
- Stir through most of the parsley and serve with the rest on top.
Tip Taste before you salt. Olives and capers vary a lot, and a rinse under the tap takes the edge off very salty ones.
Per portion
| Energy | 532 kcal |
| Protein | 16 g |
| Carbohydrate | 81 g |
| of which sugars | 11 g |
| Fat | 15 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 1.85 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- spaghetti200 g
- chopped tomatoes1 tin
- olives80 g
- capers2 tbsp
- garlic3 cloves
- parsley½ bunch
- chilli flakes1 tsp
- olive oil1 tbsp
