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
