- 0:10 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Olives, capers and anchovies make an easy, quick, cheap and delicious pasta sauce!
Ingredients
- 500g spaghetti
- 1 garlic clove, chopped
- 4 anchovies, rinsed in cold water (see note), patted dry
- 1 tablespoon capers
- 1 cup green olives stuffed with parmesan cheese
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 250g cherry tomatoes, halved
- 1/3 cup small basil leaves
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, or until just tender.
- Step 2Meanwhile, combine garlic, anchovies, capers, olives, vinegar and oil in a food processor. Process until a thick paste forms.
- Step 3Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to pan. Add olive mixture, tomatoes, basil and salt and pepper. Stir over low heat until heated through. Serve.
- Low sugar
Nutrition
2426 kj
Energy
15g
Fat Total
2g
Saturated Fat
7g
Fibre
16g
Protein
3mg
Cholesterol
1160.93mg
Sodium
1g
Carbs (sugar)
90g
Carbs (total)
All nutrition values are per serve
Notes
If you find the flavour of anchovies too salty, soak them in a small bowl of milk for 15 minutes. Drain well and pat dry before processing.
- Author: Dixie Elliott
- Image credit: Luke Burgess
- Publication: Super Food Ideas
