Spaghetti Napoli with Black Olives and Capers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 1 vegetable onion (s)
- 1 dash olive oil
- 10 cm tomato paste, from the tube
- 2 small Can (s) tomato (s), peeled
- 1 teaspoon, heaped vegetable broth
- 1 handful basil
- 1 handful oregano
- 12 olives, black
- 2 teaspoons capers
- 1 pinch (s) sugar
- 1 shot whipped cream
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Chop the onions and fry them briefly in a little olive oil until they are translucent. Add the two cans of tomatoes and season with vegetable stock, pepper and sugar. Chop the olives and add them together with the capers. Simmer over low heat for about an hour.
- Cook the spaghetti in plenty of salted water in an open saucepan until it is firm to the bite.
- Just before serving, add the basil, oregano and a dash of cream to the sauce.
- By the way, the idea with the olives and capers came from my girlfriend.
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