Spaghetti with cherry tomato & black olive sauce
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- Preparation and cooking time
- Total time
- Takes 15 mins
- Easy
- Serves 2
A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 613 | |
| fat | 21g | |
| saturates | 3g | |
| carbs | 90g | |
| sugars | 7g | |
| fibre | 7g | |
| protein | 16g | |
| low in | salt | 1.5g |
Ingredients
- 250g spaghetti
- 200g cherry tomato , halved
- 3 tbsp extra-virgin olive oil
- small bunch basil , leaves torn and stems removed
- 10 good quality black olives (not in brine), roughly chopped
- 1 tbsp caper , drained and rinsed
- zest and juice 1 lemon
- shaved parmesan (or vegetarian alternative), to serve
Method
- STEP 1
Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
- STEP 2
Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.
Recipe from Good Food magazine, June 2013
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