06 Mar

Tomato & olive spaghettini

Photography by Mark Roper,
Recipe by Elizabeth Egan,

Ingredients (serves 6)
* 500g top-quality pasta, preferably spaghettini
* 1/4 cup (60ml) extra virgin olive oil
* 2 garlic cloves, finely chopped
* 350g cherry tomatoes, halved
* 250g black olives
* 1 tbs baby capers, 2 tbs olive paste, or 2 tbs pesto (optional)
* 1/4 bunch flat-leaf parsley, roughly chopped, plus extra leaves to garnish
* Freshly grated parmesan, to serve


  1. Cook the pasta in a large pot of boiling salted water until al dente.
  2. Meanwhile, heat the oil in a large frypan over low heat, then add garlic and cook gently for about 1 minute or until fragrant. Add the tomato and olives, increase heat to medium, season to taste and cook, stirring, for 1-2 minutes until warmed through.
  3. When pasta is cooked, quickly remove and reserve 1 cup (250ml) of the cooking water before draining. Toss the pasta with the tomato sauce, adding some of the reserved pasta water if the sauce is too dry, then add any of the optional ingredients and the parsley. Check seasoning and adjust if necessary.
  4. To serve, divide between 6 serving bowls, and sprinkle with grated parmesan and extra parsley.

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