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Pasta with Fresh Tomato, Capers and Olives

A tomato pasta dish with capers and olives to give it lots of taste.

Dinner
Easy
Pasta
Time 20 Minutes
Skill Level Easy
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Ingredients List

Serves 2
  • 400 g spaghetti
  • 1 splash extra virgin olive oil
  • 5 medium tomatoes (diced)
  • 2 cloves garlic (chopped)
  • 1 handful olives pitted, black
  • 1 tbsp capers
  • 1 pinch salt (to season, if required)
  • dried oregano
Metric - US Imperial

Instructions

  1. Cook the spaghetti first. Two minutes before it is ready, prepare the sauce.
  2. Heat the pan first and add the tomatoes and garlic stirring for about one minute, then add the olives, capers and herbs and spices.
  3. Drain the spaghetti and toss in the pan and serve with crusty bread.
  4. Season with salt and plenty of black pepper then add a splash of olive oil to the sauce at the end for umami flavours.

Add anchovies and a tin of tuna (in brine) for a fishy flavour or if you’re vegan, dried seaweed.

You can substitute the fresh tomatoes for tinned. 

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