Tomato and Olive Spicy Capellini
Deliciously fresh and tasty.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Dinner
Cuisine: Italian
Recipe Category: Fatsexythermo
Servings: 2 serves
Calories: 692kcal
- 700 g fresh tomatoes - organic grown if you can. Well worth a trip to the local markets your homegrown, or in this case, Carol and Max next door. Thanks guys! Sooooo yummy!
- 1 clove garlic minced
- Mixed fresh herbs I am using oregano, flat feaf parsley, bloody sorrel, pizza thyme, basil use as much as you want
- 8 kalamatas pitted and chopped finely
- 1/2 tbsp fresh jalapeño finely diced
- 1/4 of lemon zest grated
- 1 tbsp extra virgin olive oil
- Splash of balsamic vinegar
- Splash of sweet wine
- 1 tbsp goat feta crumbled
- Maldon smoked salt
- Megans chilli pepper seasoning
- 2 cups OO flour
- 2 eggs
- parmesan for serving
Prepare the tomatoes. Simply grate approximately 3 tomatoes and dice the rest
Add you diced olives, jalapeño, feta, sliced herbs, zest, vinegar, oil, wine and seasoning
I smash the garlic and place it in a tea bag, as I don't want the raw garlic in the pasta, just a bit of aroma
Leave to infuse for 1 hour
Meanwhile make pasta
I make my pasta with the dough hook in the kitchenaid, and it the spaghetti, all to manufacturers instructions. You can make you own or serve this when any kind of pasta you wish
Mix with cooked drained hot pasta in saucepan
Serve with shaved parmesan
Serving: 1bowl | Calories: 692kcal | Carbohydrates: 111g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 171mg | Sodium: 427mg | Potassium: 1023mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3285IU | Vitamin C: 51.1mg | Calcium: 129mg | Iron: 7.5mg | Net Carbs: 103g