Store cupboard spaghetti
Keep jars of capers, olives, roasted peppers and artichoke antipasti to hand and you can rustle up this simple but luxurious pasta dish in no time.
Each serving provides 510 kcal, 14g protein, 66g carbohydrates (of which 13g sugars), 19g fat (of which 2g saturates), 12g fibre and 2.6g salt.
Ingredients
- 150g/5½oz dried spaghetti or tagliatelle
- 1 tbsp extra virgin olive oil
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 2 tbsp baby capers, drained (optional)
- 50g/1¾oz pitted black olives, preferably Kalamata, sliced
- 100g/3½oz roasted peppers, from a jar, drained and sliced (optional)
- 100g/3½oz grilled artichoke antipasti, drained and sliced (optional)
- freshly ground black pepper
Method
Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions.
While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly.
Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly.
Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve.
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