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Umami bomb spaghetti
- Published: 26 Jul 24
- Updated: 7 Aug 24
Ready in the time it takes to boil the pasta, this speedy spaghetti sauce is packed with olives, anchovies, capers, parmesan and parsley for a joyful tapenade-like flavour. When you need dinner fast, it’s perfect.
![Umami bomb spaghetti](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/2024D025_PASTA_TAPENADE_4__-768x960.jpg)
Find more storecupboard recipes like this one here.
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Serves 4
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Hands-on time 20 min
Ingredients
- 300g spaghetti (wholewheat works well)
- 10g parsley
- 1 large garlic clove
- 150g pitted kalamata olives (drained weight)
- 6 anchovy fillets in oil
- 2 tbsp capers
- Juice ½ lemon
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 20g parmesan, finely grated
Method
- Cook the pasta in a large pan of salted water for 1 minute less than the pack instructions or until al dente (with bite).
- Meanwhile, roughly chop the parsley and garlic, then put in a food processor or blender. Add the olives, anchovies, capers, lemon juice and 2 tbsp of the oil. Whizz to a coarse but not chunky paste.
- Drain the pasta, reserving a mugful of the cooking water. Tip the pasta back into the pan and put over a medium heat. Add the tapenade mixture plus a glug of the cooking water and stir together quickly to combine and coat the pasta, adding more of the water if needed.
- Season to taste (it’s probably salty enough already from the anchovies and capers, but double check), adding more lemon juice too if you like. Serve with a drizzle of oil and the parmesan scattered over.
- Recipe from July 2024 Issue
Nutrition
- Calories
- 468kcals
- Fat
- 22g (3.8g saturated)
- Protein
- 15g
- Carbohydrates
- 48g (3.7g sugars)
- Fibre
- 8.3g
- Salt
- 4.6g
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