Spaghetti With Olives, Capers and Lemon Recipe
Spaghetti in the cupboard, olives and capers in the fridge and a handful of parsley – this quick pasta recipe, all punch, saltiness and pantry staples, is a real crowd-pleaser.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 500 gm dried spaghetti
- 60 ml (¼ cup) olive oil
- 2 garlic cloves, thinly sliced
- 150 gm green olives, pitted and coarsely chopped
- 2 tbsp capers in vinegar, rinsed
- Finely grated zest and juice of 1 lemon
- Coarsely chopped flat-leaf parsley, to serve
- Finely grated parmesan, to serve
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