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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

Ingredients

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
1870kj
445kcal 22%
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

Method

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.

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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.

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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.
To serve, divide the spaghetti between 4 plates and top with the feta and basil leaves.