Main courses

Spaghetti with Olives and Capers

Name: Spaghetti with Olives and Capers
Prep time: 20 min
Total time: 20 min
Yield: For 4 servings
Ingredients: 500 g Rapunzel Spaghetti semola, no.5; 3 cloves of garlic, chopped; 1 tbs Rapunzel Olive oil extra virgin; 1 tbs Rapunzel tomato paste 22%; 1 glass of Rapunzel pizza tomatoes; 1/8 l pasta water or Vegetable bouillon; 80 g Rapunzel Kalamata olives, pitted in brine; 1 glass of Rapunzel Capers in olive oil; Bunch of fresh parsley

20 Min.

For 4 servings

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

500 g Rapunzel Spaghetti semola, no.5
3 cloves of garlic, chopped
1 tbs Rapunzel Olive oil extra virgin
1 Tomato paste 22%
1 Pizza tomatoes
1 l /8 l pasta water or Vegetable bouillon
80 g Kalamata olives violet, pitted in brine
1 glass of Rapunzel Capers in olive oil
Bunch of fresh parsley

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Briefly sauté the garlic in olive oil, add tomato paste and pizza tomatoes. Pour in pasta water or vegetable stock, simmer briefly.

Add olives, capers and parsley and season to taste.

Cook the spaghetti according to the instructions on the packet. Mix the cooked spaghetti with the sauce.