Spaghetti with Olives and Capers

Details

20 min

vegan

Ingredients

500 g Rapunzel Spaghetti semola, no.5
3 cloves of garlic, chopped
1 tbs Rapunzel Olive oil extra virgin
1 tbs Rapunzel tomato paste 22%
1 glass of Rapunzel pizza tomatoes
1/8 l pasta water
or Vegetable bouillon
80 g Rapunzel Kalamata olives, pitted in brine
1 glass of Rapunzel Capers in olive oil
Bunch of fresh parsley

Details

20 min

vegan

Method

Briefly sauté the garlic in olive oil, add tomato paste and pizza tomatoes. Pour in pasta water or vegetable stock, simmer briefly.

Add olives, capers and parsley and season to taste.

Cook the spaghetti according to the instructions on the packet. Mix the cooked spaghetti with the sauce.

Ingredients

500 g Rapunzel Spaghetti semola, no.5
3 cloves of garlic, chopped
1 tbs Rapunzel Olive oil extra virgin
1 tbs Rapunzel tomato paste 22%
1 glass of Rapunzel pizza tomatoes
1/8 l pasta water
or Vegetable bouillon
80 g Rapunzel Kalamata olives, pitted in brine
1 glass of Rapunzel Capers in olive oil
Bunch of fresh parsley

Details

20 min

vegan

Rapunzel Products

Spaghetti semola, no.5

Pizza tomatoes

Tomato paste 22%

Olive oil extra virgin

Vegetable bouillon

Kalamata olives violet, pitted in brine

Capers in olive oil