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Speedy salsa spaghetti loaded into a white plate with chopped tomatoes, basil and capers

Speedy salsa spaghetti

Speedy salsa spaghetti loaded into a white plate with chopped tomatoes, basil and capers

14 mins
Not Too Tricky

serves 4

About the recipe

Making a fast, fresh salsa ready to toss with hot pasta is a game changer – it won't let you down.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Ingredients

300g dried spaghetti

500g ripe mixed-colour tomatoes

50g mixed green & black olives, stone in

50g baby capers in brine

½ a clove of garlic

olive oil

red wine vinegar

½ a bunch of basil (15g)

40g Parmesan cheese, plus extra to serve

Method

  1. Cook the pasta according to the packet instructions.
  2. Quarter and core the tomatoes, destone the olives, then finely chop them together and place in a large bowl with the capers.
  3. Peel and finely grate in the garlic, then add 4 tablespoons of olive oil, 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Tear in the basil, reserving the baby leaves, and mix well.
  4. Drain the pasta, reserving a mugful of starchy cooking water, then tip it into the tomato salsa. Finely grate in the Parmesan, toss together, loosening with a splash of cooking water, if needed, then season to perfection.
  5. Serve scattered with the reserved baby basil leaves and finish with a few good gratings of Parmesan, if you like.

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