Spaghettini with Olives and Capers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (spahettini or spahetti)
- Salt water
- 80 ml olive oil
- 1 bread roll, white, from the day before
- 3 cloves garlic
- 100 g olives, black, cut
- 3 tomato (s) (plum tomatoes or vine tomatoes)
- 1 shallot (s)
- 2 tablespoon capers
- 20 g anchovies, possibly
- 0.5 ½ bunch parsley, smooth
- possibly parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Put on the water for the pasta. Salt when it boils and cook the pasta al dente.
- Process the bun from the day before into breadcrumbs in the blender (or use breadcrumbs that you have bought - about 100 g). Heat some oil in the pan and fry the breadcrumbs until golden brown, stirring constantly. Remove and set aside.
- Peel and finely chop the shallot and garlic. Remove the inside of the tomato and cut into cubes. Heat the remaining oil in the pan and add the olives to the pan first. Then add the shallots and capers, just before the end of the cooking time of the pasta, add the tomatoes and garlic.
- The tomatoes disintegrate if they cook too long - max. 5 minutes. The garlic will turn bitter if it gets too dark.
- Drain the pasta and then fold into the sauce. Add the chopped flat-leaf parsley and breadcrumbs, mix in and serve.
- Delicious, vegetarian pasta, healthy and quick to prepare! Freshly grated parmesan also goes well with it.
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