Ingredients
2 tbsp olive oil
4 cloves garlic
finely chopped
1 cup pitted and stuffed green olives
sliced
1 cup semi-dried tomatoes
sliced
2 tbsp salted capers
rinsed and drained
1 800g tin tomatoes
1 cup basil leaves
½ cup flat-leaf parsley
chopped
400g spaghetti
freshly grated parmesan cheese
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 medium-sized saucepan
- 1 large saucepan
Instructions
- Heat a medium-sized saucepan over medium heat. Add the olive oil and the garlic, being careful not to let the garlic burn. When the garlic becomes fragrant, add the olives, semi-dried tomatoes and capers.
- Stir until fragrant then add the tinned tomatoes. Simmer for 20 minutes then add the basil and parsley and stir until softened.
- Meanwhile, heat a large saucepan of water over high heat. When boiling, add 1 tsp salt and the pasta. Cook until al dente.
- Serve pasta in warmed bowls topped with sauce and finished off with some parmesan cheese.
Notes
Tip
Make sure you don’t let that garlic burn because if it does you will need to throw it out and start again.
Tip
Al dente pasta still has a bit of body and bite to it.
