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Tahini, caper and olive pasta recipe

Tahini, caper and olive pasta recipe

15 ratings

The ingredients in this tahini spaghetti recipe are an absolute flavourbomb; salty, sweet and super delicious. Store any leftovers in a chilled airtight container for up to 3 days. Enjoy cold for the perfect packed lunch. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 445 calories / serving
  • Vegetarian


  • 300g spaghetti
  • 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
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    4g 22%
  • Sugars

    4g 4%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 58.8g Protein 14.9g Fibre 5.2g


  1. Bring a large pan of salted water to the boil and cook the spaghetti 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.

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