Ingredients Serves 4 - 5
- 1 onion
- 4 cloves garlic
- 1 red chilli pepper
- Small bunch fresh parsley
- 3 tbsp vegetable oil
- 2 14-oz cans (800 g) chopped tomatoes
- 14-oz/400 g spaghetti
- 4 tbsp black olives
- 2 tbsp capers
- 1 tsp salt
Peel one medium-size onion and cut it into half-moon shaped sllices. Peel and mince 4 garlic cloves. Chop the chilli pepper (seeds included). Rinse a small bunch of parsley and chop it finely.
In a large pan heat up 3 tablespoons of vegetable oil, add the onion, garlic and chilli pepper, saute for 5 minutes until the onion is soft and transculent. Stir occasionally.
Place a pot of water on a stove. Bring it to a boil, then add 14 oz (400 g) of spaghetti and cook for 10 minutes (you can check the exact time of cooking on a package). When it's done cooking, drain spaghetti with a strainer or colander.
Add 2 14-oz cans of chopped tomatoes into a pan, bring to a boil, cover with a lid and cook over low heat for 7-10 minutes, while your pasta is cooking.
Add 4 tablespoons of black olives, 2 tablespoons of capers, a teaspoon of salt and chopped parsley (retain some parsley for the garnish).
Add spaghetti to the sauce, stir well and remove from heat. Place the pasta on plates, garnish with remaining parsley and serve.