Spaghetti with Tahini, Capers and Olives

Charmaine Lu -
  • 300g spaghetti
  • 1 tbsp olive oil
  • 1 sliced red onion
  • 3 crushed garlic cloves
  • 100g pitted olives, sliced
  • 2 tbsp chopped capers
  • 3 tbsp tahini
  • 50g crumbled feta cheese
  • 15g basil leaves
  • Cook the spaghetti in boiling salted water until al dente, then drain and reserve 100ml of the cooking water. Meanwhile, fry the onion in the oil for 5 mins, then add the garlic, olives and capers and cook for 1 minute more.
  • Toss the onion mixture into the spaghetti along with a splash cooking water and a decent grind of black pepper. Stir through the tahini, then serve in bowls with crumbled feta and torn basil leaves on top. Yum!
15 mins
4 serving