You may also like
Ingredients
- 4 firm ripe tomatoes
- 8 stuffed green olives
- 2 tablespoons capers
- 4 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1/2 teaspoon dried oregano
- 1/3 cup (20 g/3/4 oz) fresh parsley, chopped
- 1/3 cup (80 ml/2 3/4 fl oz) olive oil
- 375 g (12 oz) spaghetti or spaghettini
Method
1. Chop the tomatoes into small pieces. Chop the olives and capers. Combine all the ingredients, except the pasta, in a bowl and mix well. Cover and refrigerate for at least 2 hours.
2. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the cold sauce to the hot pasta and mix well.
