

Spaghetti with black olives
(at time of publication)
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
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 450cal
-
Kilojoules 1880kJ
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Protein 16g
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Total fat 14g
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–Saturated fat 4g
-
Carbohydrates 60g
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–Sugars 7g
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Dietary fibre 6g
-
Sodium 760mg
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Calcium 150mg
-
Iron 2.5mg
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