Spaghetti with black olives

Serves: 4

Time to make: 20 mins

Ingredients

1 clove garlic
1 red capsicum
½ cup pitted black olives
2 tablespoons olive oil (the best you can find)
400g can tomatoes
1 tablespoon capers (optional)
pepper
350g dried spaghetti
80g feta, crumbled

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Instructions

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1 Thinly slice garlic. Chop capsicum and cut olives in half.

2 Heat oil in a medium pan and add garlic and capsicum. Cook gently until capsicum is soft (about 5 minutes). Add tomatoes, olives, capers and capsicum. Cover and simmer for 10 minutes. Season with pepper.

3 Cook spaghetti until al dente. Drain and toss in sauce. Top with feta.

Recipe supplied by Healthy Food Guide reader, Cathy Rogers (Whangamata)

Serving suggestion

Serve with a green salad.

Variations

Use mild Spanish olives if you have olive-haters in the family; they will blend in and not upset anyone. If you love olives, use kalamata or Greek olives for a stronger flavour.
You could easily add chicken or prawns to this to add protein, and use any other kind of pasta shapes you prefer.
Drizzle with a good quality olive oil to finish if you like.
Make it gluten free: Use gluten free pasta.

HFG tip

Cathy says: “This is a recipe I use once a week and which my husband and kids love. It is supposed to be a favourite pasta recipe in Italy whence it comes. I like to serve it with feta cheese diced into it, and a lovely fresh salad with a lemony oil dressing on the side.”

Nutrition Info (per serve)

Calories 450 cal

Kilojoules 1880 kJ

Protein 16 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 7 g

Dietary fibre 6 g

Sodium 760 mg

Calcium 150 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.