Spaghetti with Fresh Tomato, Capers & Olive Sauce. Take the fuss out of mid-week meals and enjoy this classic Italian dish.
Spaghetti with Fresh Tomato, Capers & Olive Sauce
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
- Cook spaghetti in a large saucepan of boiling salted water according to packet instructions or until just tender. Drain and return to saucepan.
- 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.
- Add tomato mixture and lemon dressing to pasta. Toss until well combined.
- Garnish with parsley (extra) and serve with crusty bread and salad greens.