Spaghetti with black olives
This is a super-quick recipe that will appeal to everyone in the family.
Instructions
Thinly slice garlic. Chop capsicum up and cut olives in half.
Heat oil in a medium pan and add garlic and capsicum. Cook gently until capsicum is soft (about 5 minutes). Add tomatoes, olives, capers and capsicum. Cover and simmer for 10 minutes.
Cook spaghetti until al dente. Drain and toss in sauce.
Variations
- Use mild Spanish olives if you have olive-haters in the family; they will blend in and not upset anyone. If you love olives, use kalamata or Greek olives for a stronger flavour.
- You could easily add chicken or prawns to this to add protein, and use any other kind of pasta shapes you prefer.
- Drizzle with a good quality olive oil to finish if you like.
Cathy Rogers, Whangamata
- Recipe by:
- Healthy Food Guide reader recipe
First published August 2005
Recipe Information
Portions: 4
Time to make: 20 minutes
- Low fat
- Vegetarian
Ingredients
- 1 clove garlic
- 1 red capsicum
- 1/2 cup pitted black olives
- 2 tablespoons olive oil (the best you can find)
- 400g can tomatoes
- 1 tablespoon capers (optional)
- salt and pepper
- 500g (1 packet) dried spaghetti
Nutrition Information
| per serve | |
|---|---|
| Energy |
2205
kJ
(532 Cals) |
| Protein | 19.8g |
| Fat - saturated |
10.7g
1.6g |
| Carbohydrates - sugars |
89.2g
7.7g |
| Dietary Fibre | 5.7g |
| Sodium | 935mg |
| Calcium | 70mg |
| Iron | 3.2mg |
| * NS: Not specified | |
HFG Tip
CATHY SAYS: “This is a recipe I use once a week and which my husband and kids love. It is supposed to be a favourite pasta recipe in Italy whence it comes. I like to serve it with feta cheese diced into it, and a lovely fresh salad with a lemony oil dressing on the side”.
