Channel your inner Nigella with this simply delicious spaghetti dish packed with umami with the addition of olives, capers, assorted tomatoes, garlic and lemon. Enjoy with a generous sprinkle of parmesan.




  • Light Meal
  • Pasta
  • Vegan
  • Vegetarian


  • Italian

Cooking Methods

  • Cooking

Prep Time

20 minutes

Cooking Time

10 minutes


500g spaghetti
2 tablespoons olive oil
2 garlic cloves, crushed
1 red chilli, sliced
400g assorted cocktail tomatoes, halved
1 jar marinated artichokes, quartered
200g black and green pitted olives, sliced
2T capers
Salt and pepper
A handful of Italian parsley, chopped
Zest of 1 lemon


Cook the spaghetti in salted water according to the packet instructions.
Meanwhile, gently cook the garlic and chilli in olive oil over medium heat for 2 - 3 minutes.
Add the tomatoes and cook for a further 5 minutes.
Add the artichokes, olives, capers and salt and pepper to taste – stir too combine and cook over medium heat for a further 5 minutes.
Drain the pasta and add it to the sauce, add a glug of olive oil and mix through.
Top with chopped parsley and lemon zest.
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