Mediterranean Style Spaghetti

1 comment

This dish is unbeatable: it is scientifically impossible to get it wrong, it’s simple, tasty and quick to prepare!

200 grams of spaghetti
2 cloves of garlic
1 / 2 red onion
1 abundant handful of pitted olives
2 tablespoons of capers
dried tomatoes
chopped tomatoes
pepper, salt, chilli
basil and oregano

Place the water for pasta in a pot on the stove. While the spaghetti are getting done, prepare the sauce: in a large saucepan, heat a bit of e.v.o. olive oil and fry  garlic cloves and onion, finely chopped. When it gets transparent, add chopped sun-dried tomatoes, capers and olives (if you have the black ones, they’re the best, in my case I opted for the green). Let it cook over a high heat for a few minutes, then add tomatoes and reduce the heat. Season with salt, pepper, a pinch of chilli and cook for about 10 minutes.
Towards the end of cooking, add fresh oregano and basil, just add them very generously … as if there was no tomorrow! Once done, drain the spaghetti and sauté them in the pan with the sauce. Serve immediately (perhaps with a nice piece of bread to mop up the sauce!).

Chef: Sari81 from VeganBlog

  1. cassandra78 5 September 2011 at 07:11

    this reminds me summer and Mediterranean sea… so easy and full of flavour!

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