Antipasto Spaghetti

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.

Level

Beginner

Category

  • Vegan
  • Vegetarian
  • Light Meal
  • Pasta

Cuisine

  • Italian

Cooking Methods

  • Cooking

Prep Time

20 minutes

Cooking Time

10 minutes

Ingredients

    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

Directions

    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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