Australian Gourmet Traveller – (02)February 2019 (1)

500 gm dried spaghetti

60 ml (1⁄4 cup) olive oil

2 garlic cloves, thinly sliced

150 gm green olives, pitted and

coarsely chopped

2 tbsp capers in vinegar,

rinsed

Finely grated zest and

juice of 1 lemon

Coarsely chopped flat-leaf

parsley, to serve

Finely grated parmesan,

to serve

1 Cook spaghetti in a large

saucepan of boiling salted water

until al dente (6-8 minutes).

Drain, reserving pasta water.

2 Heat oil in a frying pan over

medium heat, add garlic and

stir until fragrant (1 minute). Add

olives, capers, lemon zest and

juice, then add spaghetti and

toss to warm through, coat and

combine. Loosen the sauce with

a little reserved pasta water if

too dry; the spaghetti should

look glossy. Season to taste, add

parsley, toss to combine and

serve scattered with parmesan.

Ten-minute spaghetti with olives,

capers and lemon SERVES 4

Spaghetti in the cupboard, olives and capers in the fridge

and a handful of parsley – this pasta dish, all punch,

saltiness and pantry staples, is a real crowd-pleaser.

Quick meals

SpaghettiTea towel

from Chef and The Cook.

VinaigretteJug from

Papaya. All other props

stylist’s own. Stockists p152.

56 GOURMET TRAVELLER