Spaghetti with capsicum and kalamata olives
Photo by Dean Purcell
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.
|450 g||Spaghetti, cooked according to packed instructions|
|1 tsp||Olive oil|
|1||Red onion, sliced|
|2||Garlic cloves, crushed|
|2 tins||Chopped tomatoes, approx. 330g each|
|1 splash||Red wine, optional|
|200 g||Kalamata olives, marinated|
|1 handful||Fresh herbs, chopped, to serve; I use flat leaf parsley|
|1 small handful||Parmesan cheese, to serve|
|1 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.
For another quick dinner using pantry staples, try Delaney's potato salad with smoked salmon, caper pesto and herbs