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Spaghetti with Fresh Tomato, Capers and Olive Sauce

Spaghetti with Fresh Tomato, Capers and Olive Sauce recipe, brought to you by MiNDFOOD.

Spaghetti with Fresh Tomato, Capers and Olive Sauce

Serves 4

500g spaghetti

3 large ripe tomatoes, finely diced

½ cup kalamata olives, pitted and finely diced

½ cup flat-leaf parsley leaves, finely chopped

2 tbsp baby capers

1 lemon, shredded rind and juice

2 tbsp extra-virgin olive oil

salt and pepper, to season

flat-leaf parsley leaves (extra), to garnish crusty bread, to serve

salad greens, to serve

1 Cook spaghetti in a large saucepan of boiling salted water according to packet instructions or until just tender. Drain 
and return to saucepan.

2 Combine tomatoes, olives, parsley, capers and lemon rind in a bowl. Combine lemon juice and oil in a jug and season well with salt and pepper.

3 Add tomato mixture and lemon dressing to pasta. 
Toss until well combined.

4 Garnish with parsley (extra) and serve with crusty bread and salad greens.

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