Pasta with tomato sauce made with Nefeli roasted tomatoes, Nefeli Kalamata olives and capers

Ingredients:

  • 500g spaghetti
  • Water
  • Sea salt & pepper
  • 1 tablespoon of oregano
  • 1 tablespoon of basil
  • 1 tablespoon of thyme
  • ½ teaspoon of hot pepper flakes
  • 1 onion
  • 2 garlic cloves – finely chopped
  • 90g Nefeli Kalamata olives pitted
  • 2 tablespoons of capers
  • 400g of finely chopped fresh tomatoes
  • 70g Nefeli roasted tomatoes
  • 6 tablespoons of Nefeli extra virgin olive oil PDO Kalamata
1

Place spaghetti in a large skillet or saucepan and cover with water. Bring to a boil over high heat, stirring occasionally.

2

In a medium skillet, combine the Nefeli extra virgin olive oil PDO Kalamata, garlic, onion, and red pepper flakes. Cook for about 5-6 minutes until garlic and onion are very lightly golden.

3

Add capers and olives and stir for a couple of minutes to combine.

4

Add the tomatoes (fresh and Nefeli roasted) and the herbs and keep stirring.

5

At the end add ½ cup of pasta water to sauce.

6

When the sauce is ready, add the spaghetti and season with salt and pepper

7

Serve & enjoy!!!