Spaghetti with black olives

Serves: 4
Time to make: 20 mins

Total cost: $ 8.40 / $ 2.10 per serve

(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

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)

Nutrition Info (per serve)

Kilojoules 1880kJ

Calories 450cal

Protein 16g

Total fat 14g

–Saturated fat 4g

Carbohydrates 60g

–Sugars 7g

Dietary fibre 6g

Sodium 760mg

Calcium 150mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.”

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