Spaghetti With Mediterranean Sauce

Spaghetti With Mediterranean Sauce

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Servings: 4
Calories: 511


  • 12 oz spaghetti

for the sauce:

  • 2 large ripe tomatoes
  • 2 tbsp chopped parsley
  • 2 large sprigs basil
  • 4 large cloves garlic
  • generous pinch oregano
  • 1 1/2 tbsp capers
  • 16 black olives stoned and chopped
  • 1 dried chilli pepper
  • 5 tbsp extra-virgin olive oil
  • salt and pepper


  • Heat a large saucepan of salted water in which to cook the spaghetti.
  • Make the sauce. Peel the tomatoes and chop; save all their juice and transfer both juice and tomatoes to a bowl; use half a medium-sized tin of Italian tomatoes if preferred.
  • Add the chopped parsley, the basil leaves torn into shreds, the peeled and crushed garlic cloves, the oregano, capers, the chopped olives, crumbled chilli pepper, a pinch of salt and some freshly ground pepper. Stir in the olive oil and leave to stand for a few minutes.
  • When the water comes to the boil, add the spaghetti and cook until tender but still firm.
  • Drain, add the sauce and stir. This sauce is also delicious with steamed brown rice.
Calories: 511 kcal
Carbohydrates: 68 g
Protein: 12 g
Fat: 21g
Saturated Fat: 3 g
Sodium: 342 mg
Potassium: 370 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 792 IU
Vitamin C: 12 mg
Calcium: 42 mg
Iron: 2 mg
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