Spaghetti with
Spaghetti with "Last Minute" Tomato Sauce
Savor this quick and easy pasta recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 5 ripe fresh tomatoes
  • 1 teaspoon red wine vinegar
  • 2 slices Italian bread
  • ⅓ cup Black olives
  • 2 tablespoons Capers
  • 4 stalks Italian parsley
  • 1 large clove garlic
  • Extra Virgin Olive oil
  • About 150 grams spaghetti
  1. Bring pot of salted water to boil
  2. On a large cutting board, chop tomatoes, olives, capers and parsley
  3. Grate ½ clove of garlic and combine with chopped ingredients
  4. Cut bread into cubes and toast in pan with oil and garlic. Once it’s crunchy and golden, blitz in a food processor to make breadcrumbs.
  5. In same pan, heat olive oil and pour in tomato mixture with a tablespoon of the pasta cooking water.
  6. Make sure heat is high and “sauce” is bubbling before adding a good pinch of salt
  7. Add pasta directly to the sauce
  8. Toss to combine, serve with extra olive oil, parsley and breadcrumbs

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