Spaghetti with Capers and Olives

[Guest guest]

Spaghetti with Capers and Olives

 

 

2 garlic cloves, crushed

1 small red onion, finely chopped

650 g (23 oz) tomatoes, diced

1 cup green olives, pitted, chopped

2 tablespoons (8 tsp) capers, drained, rinsed

1 cup flat-leaf parsley leaves, chopped

1 tablespoon (3 tsp) olive oil

1 small lemon, juiced

salt and pepper, to taste

500 g (17 1/2 oz) dried GF spaghetti pasta

 

 

1. Place garlic, onion, tomatoes, olives, capers, parsley, oil and 2

tablespoons (8 tsp) lemon juice in a bowl. Season with salt and

pepper. Stir until well combined.

 

2. Cook pasta in a large saucepan of boiling salted water, following

packet directions, until just tender. Drain and return to saucepan.

 

3. Add tomato mixture to pasta. Season with salt and pepper. Toss over

low heat until well combined. Serve.

 

 

Serves 4.