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Pip Ratcliffe’s Spicy Spaghetti with Black Olives and Capers

Pip Ratcliffe is a mom of two from the UK with a bunch of dogs, cats, and even some chickens! When she’s not busy taking care of her adorable brood, she’s whipping up delicious meals in her kitchen. One of her absolute favourites is the Spicy Spaghetti with Black Olives and Capers. It’s a real crowd-pleaser that’s super quick and easy to make. Whether you’re cooking for a big gathering or just craving a comforting weeknight dinner, this recipe has got you covered. With its tasty combo of savoury Kalamata olives, tangy capers, and a hint of fiery Banhoek Chilli Oil, it’s guaranteed to leave your taste buds dancing. So why not give it a try?

Ingredients:

1 tbsp olive oil

1 tbsp Banhoek Chilli Oil

1 large onion, thinly sliced 

400g cherry tomatoes, halved

55g pitted Kalamata olives, torn in half

20g baby capers

Salt

15g parsley, roughly chopped

500g dried pasta 

2 tbsp sun-dried tomato paste 

120g Greek-style yoghurt

Method 

  1. Put the Banhoek Chilli Oil into a large sauté pan, for which you have a lid, and place on medium-high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelised. Add tomatoes, olives, capers and ½ teaspoon of salt and continue to fry for 3–4 minutes, stirring frequently, until the tomatoes start to break down. Add 200ml of water and stir through. Once boiling, reduce the heat to medium-low, cover the pan and simmer for 10 minutes. Remove the lid of the sauce and continue to cook for 4–5 minutes, until the sauce is thick and rich. Stir in 10g of the parsley and set aside.
  2. Fill a large pot with plenty of salted water and place on a high heat. Once boiling, add the pasta and cook according to the packet instructions, until al dente. Drain well.
  3. Return the pasta to the pan along with the sun-dried tomato paste and 1/8 teaspoon of salt. Mix well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley.