SPAGHETTI WITH CAPSICUM AND KALAMATA OLIVES
Serves 4-6
This is a really simple pasta, and it’s great for a quick vegetarian dinner alongside a green salad. If you want to add meat, some chopped chorizo when you cook the capsicum would go well.
450g spaghetti, cooked according to packet instructions
1 tsp olive oil
1 red onion, sliced
2 cloves garlic, crushed
1 red capsicum
2 x 330g tins chopped tomatoes Splash red wine (optional)
Salt and pepper
200g marinated Kalamata olives Handful fresh herbs, chopped, to
serve (I use flat leaf parsley) Parmesan, to serve Drizzle olive oil, to serve
Cook spaghetti according to packet instructions.
In a large frying pan, gently heat the oil and add the onion, garlic and capsicum. Saute until starting to go soft, 5-7 minutes.
Add the tomatoes and increase the heat. Add the red wine, and season well. Add the olives. Cook until the sauce thickens, about 15 minutes. Reduce heat to a simmer and keep warm until spaghetti is cooked and you’re ready to serve.
To serve, stir the sauce through the spaghetti and garnish with herbs, parmesan, olive oil, and salt and pepper.