Recipe Book

Spaghetti with Pizzaiola Sauce

Updated: 25 Sep 2015

Ingredients

• 3 tbsp extra virgin olive oil
• 2 garlic cloves, peeled and finely sliced
• 2 tbsp capers, drained and roughly chopped
• 1 pinch chilli flakes
• 15 pitted kalamata olives, drained and quartered
• 1 400g tin chopped tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil or fresh basil
• 1 splash red wine vinegar
• 200g dried spaghetti
• 1 125g ball of mozzarella cheese, drained and cut into 1cm cubes
• Salt and pepper

Method

1. Heat the oil in a large frying pan over a medium heat. Add the garlic, and as soon as it starts to sizzle add the capers, chill flakes and olives. Fry for about 30 seconds.
2. Stir in the tomatoes, oregano and basil. Pour in a splash of red wine vinegar and season. Gently simmer for 15 minutes, stirring occasionally.
3. Meanwhile, cook the spaghetti in a large pan of boling, salted water until al dente. Drain well and tip it back into the same pan. Pour over the pizzaiola sauce and stir to combine for about 30 seconds.
4. Divide the pasta between 2 warmed serving bowls, scatter over the mozzarella and serve.