Ready in the time it takes to boil the pasta, this speedy spaghetti sauce is packed with olives, anchovies, capers, parmesan and parsley for a joyful tapenade-like flavour. When you need dinner fast, it’s perfect.
Find more storecupboard recipes like this one here.
Join Extradelicious to unlock Cook Mode
Ingredients
- 300g spaghetti (wholewheat works well)
- 10g parsley
- 1 large garlic clove
- 150g pitted kalamata olives (drained weight)
- 6 anchovy fillets in oil
- 2 tbsp capers
- Juice ½ lemon
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 20g parmesan, finely grated
Join Extradelicious to unlock Cook Mode
Method
- Cook the pasta in a large pan of salted water for 1 minute less than the pack instructions or until al dente (with bite).
- Meanwhile, roughly chop the parsley and garlic, then put in a food processor or blender. Add the olives, anchovies, capers, lemon juice and 2 tbsp of the oil. Whizz to a coarse but not chunky paste.
- Drain the pasta, reserving a mugful of the cooking water. Tip the pasta back into the pan and put over a medium heat. Add the tapenade mixture plus a glug of the cooking water and stir together quickly to combine and coat the pasta, adding more of the water if needed.
- Season to taste (it’s probably salty enough already from the anchovies and capers, but double check), adding more lemon juice too if you like. Serve with a drizzle of oil and the parmesan scattered over.
Nutrition
- 468kcals Calories
- 22g (3.8g saturated) Fat
- 15g Protein
- 48g (3.7g sugars) Carbs
- 8.3g Fibre
- 4.6g Salt
Leave a comment, question or tip