There are many different varieties of olive, some very large, some very small. They are available pickled in brine in jars, or loose from delicatessens. Choose medium-sized olives for this recipe.
400 g (14 oz) spaghetti
150 ml (1/4 pint) olive oil
1 onion, finely chopped
1 green pepper, deseeded and thinly sliced
4 tomatoes, skinned and chopped
salt and freshly ground black pepper
100 g (4 oz) black olives, stoned and halved
50 g (2 oz) Parmesan cheese, grated, to finish
1. Heat the oil in a large frying-pan with a lid. Add the onion, green pepper and tomatoes, with salt and pepper to taste, then cover the pan and cook over moderate heat for 20 minutes, stirring from time to time.
2. Add the olives to the tomato and pepper mixture in the frying-pan and cook gently for 5 minutes.
3. Meanwhile, bring a large saucepan of salted water to the boil and cook the spaghetti for about 10 minutes, until al dente (tender yet firm to the bite). Drain well.
4. Add the drained spaghetti to the frying-pan and turn gently to coat evenly with the sauce. Transfer to a warmed serving dish and serve, sprinkled with Parmesan cheese.
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