Umami bomb spaghetti

Umami bomb spaghetti

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.

Umami bomb spaghetti

Find more storecupboard recipes like this one here.

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

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.

Nutrition: per serving

Calories
468kcals
Fat
22g (3.8g saturated)
Protein
15g
Carbohydrates
48g (3.7g sugars)
Fibre
8.3g
Salt
4.6g

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
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Method

  1. Cook the pasta in a large pan of salted water for 1 minute less than the pack instructions or until al dente (with bite).
  2. 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.
  3. 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.
  4. 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

Nutrition: per serving
Calories
468kcals
Fat
22g (3.8g saturated)
Protein
15g
Carbohydrates
48g (3.7g sugars)
Fibre
8.3g
Salt
4.6g

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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