This is a really simple pasta, and it's great for a quick vegetarian dinner alongside a green salad. If you want to add meat, some chopped chorizo when you cook the capsicum would go well.
Ingredients
| 450 g | Spaghetti, cooked according to packed instructions (Main) |
| 1 tsp | Olive oil |
| 1 | Red onion, sliced |
| 2 | Garlic cloves, crushed |
| 1 | Red capsicum |
| 2 tins | Chopped tomatoes, approx. 330g each (Main) |
| 1 splash | Red wine, optional |
| 200 g | Kalamata olives, marinated (Main) |
| 1 handful | Fresh herbs, chopped, to serve; I use flat leaf parsley |
| 1 small handful | Parmesan cheese, to serve |
| 1 drizzle | Olive oil, to serve |
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Directions
- Cook spaghetti according to packet instructions.
- In a large frying pan, gently heat the oil and add the onion, garlic and capsicum. Saute until starting to go soft, 5-7 minutes.
- Add the tomatoes and increase the heat. Add the red wine, and season well. Add the olives. Cook until the sauce thickens, about 15 minutes. Reduce heat to a simmer and keep warm until spaghetti is cooked and you're ready to serve.
- To serve, stir the sauce through the spaghetti and garnish with herbs, parmesan, olive oil, and salt and pepper.
For another quick dinner using pantry staples, try Delaney's
