|
|
Quantity |
|
Paste of choice (we recommend Linguine) |
500g |
|
Onion |
1 Medium |
|
Garlic |
3 Cloves |
|
Black Olives, Sliced |
½ Cup |
|
Hengstenberg Capers, Diced |
½ Cup |
|
Red Chili, Sliced |
1 Medium |
|
Parsley, Shredded |
½ Bunch |
|
Basil, Shredded |
½ Bunch |
|
Tomato Paste |
6 Tbsp |
|
Hela Martha Original Ketchup |
4 Tbsp |
|
Hela Black Pepper, Ground |
2 Tbsp |
|
Hela Oregano Leaves, Shredded |
1 Tbsp |
|
Salt |
2 Tsp |
Instructions
- In a medium pan, sauté the onion and garlic with the vegetable oil until translucent. Add in olive, capers and chili.
- Stir in the tomato paste, Hela Martha Original ketchup and the remaining spices and mix them well.
- Cook the pasta separately till al dente, keep a cup of pasta water and drain the pasta.
- Add the pasta to the sauce and combine it with basil leaves. Season it with salt and pepper to taste.
- Add pasta water as necessary to thicken the sauce and enjoy!