Tahini, caper and olive pasta
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
1. Cook the spaghetti in a large pan of boiling salted water to packet instructions. Drain and return to the pan with 100ml of the cooking water.
2. 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.
3. 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.
4. To serve, divide the spaghetti between 4 plates and top with the feta and basil leaves.