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Tahini, caper and olive pasta recipe
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16 ratings
The ingredients in this tahini spaghetti recipe are an absolute flavourbomb; salty, sweet and super delicious. Store any leftovers in a chilled airtight container for up to 3 days. Enjoy cold for the perfect packed lunch. See method
Ingredients
- 300g spaghetti
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 3 large garlic cloves, finely crushed
- 100g pitted queen olives, drained and thinly sliced
- 2 tbsp capers, finely chopped
- 3 tbsp tahini
- 50g Tesco Barrel-Aged Feta, crumbled
- ½ x 30g pack fresh basil, leaves picked
If you haven't got spaghetti, try using linguine instead
Each serving contains
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Energy
1870kj
445kcal
22%
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Fat
18g
26%
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Saturates
4g
22%
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Sugars
4g
4%
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Salt
1.8g
30%
of the reference intake
Carbohydrate 58.8g
Protein 14.9g
Fibre 5.2g
Method
- Bring a large pan of salted water to the boil and cook the spaghetti to packet instructions. Drain and return to the pan with 100ml of the cooking water.
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- Meanwhile, heat the oil in a frying pan over a high heat. Add the onion and cook for 5 mins, stirring regularly, until softened. Add the garlic, cook for 30 secs, then stir through the olives and capers.
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- Tip the onion mixture into the pan with the spaghetti and stir through the tahini, along with a generous grind of black pepper, tossing until the pasta is evenly coated in a glossy sauce. If it looks too thick or grainy, add a splash of boiling water to the pan.
- To serve, divide the spaghetti between 4 plates and top with the feta and basil leaves.
See more Pasta recipes