Tahini, caper and olive pasta recipe
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- Serves 4
- 10 mins to prepare and 15 mins to cook
- 445 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1870kJ 445.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 58.8gProtein 14.9gFibre 5.2g
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- 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.
- 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.
- 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
