12 May

Spaghetti with tomato-olive sauce

Recipe by Dixie Elliott,
Photography by Mark O’Meara,

Ingredients (serves 4)
* 1 garlic clove, cut in half
* 3 slices ciabatta bread
* 1/4 cup olive oil
* 1 brown onion, finely chopped
* 2 x 425g cans Rosa Italian Diced Tomatoes
* 1 cup semi-dried tomatoes, roughly chopped
* 1/2 cup pitted green olives, chopped
* 500g dried spaghetti

Method

  1. Rub garlic over bread slices. Cut into 2cm cubes. Heat 2 tablespoons oil in a large, non-stick frying pan over medium heat. Add bread cubes. Cook, stirring occasionally, for 5 to 7 minutes or until golden and crisp. Set aside.
  2. Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until soft. Add tomatoes and olives. Reduce heat to medium-low. Simmer for 3 minutes or until heated through.
  3. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain.
  4. Return pasta to saucepan over low heat. Add tomato-olive sauce. Season with salt and pepper. Toss until well combined. Sprinkle with fried bread cubes and serve.

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