Pasta
Store cupboard spaghetti
Store cupboard spaghetti ;Keep jars of capers, olives, roasted peppers and artichoke antipasti to hand and you can rustle up this simple but luxurious pasta dish in no time.
Ingredients
- 150g/5½oz dried spaghetti or tagliatelle
- 1 tbsp extra virgin olive oil
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 2 tbsp baby capers, drained (optional)
- 50g/1¾oz pitted black olives, preferably Kalamata, sliced
- 100g/3½oz roasted peppers, from a jar, drained and sliced (optional)
- 100g/3½oz grilled artichoke antipasti, drained and sliced (optional)
- freshly ground black pepper
Method for Store cupboard spaghetti
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Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions.
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While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly.
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Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly.
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Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve.
Store cupboard spaghetti