Saturday, 13 October 2012

Spaghetti with black olives

1 clove garlic
1 red capsicum
1/2 cup pitted black olives
2 tablespoons olive oil (the best you can find)
400g can tomatoes
1 tablespoon capers (optional)
salt and pepper
500g (1 packet) dried spaghetti

Thinly slice garlic. Chop capsicum up and cut olives in half.
Heat oil in a medium pan and add garlic and capsicum. Cook gently until capsicum is soft (about 5 minutes). Add tomatoes, olives, capers and capsicum. Cover and simmer for 10 minutes.
Cook spaghetti until al dente. Drain and toss in sauce.
Serves 4.

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