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10 minutes
15 minutes
25 minutes
- 375g dried spaghettini pasta
- 75.08 gm olive oil
- 20g butter
- 250.00 ml fresh breadcrumbs
- 20.00 ml finely chopped fresh oregano
- 20.00 ml finely chopped fresh basil
- 300g jar sliced chargrilled red and yellow capsicum, drained
- 82.50 ml pitted green olives
- Boil pasta in salted water according to package instructions until tender. Then, drain, saving ¼ cup of the cooking liquid.
- Heat 1 tablespoon of oil and butter in a large frying pan until butter melts. Add breadcrumbs, garlic, oregano, and basil. Stir and cook for 3 to 4 minutes until golden. Transfer to a bowl.
- Heat the remaining oil in a pan, then add the capsicum and olives. Sauté for 1 to 2 minutes until heated through. Add the pasta, cooking liquid, and three-quarters of the breadcrumb mixture. Mix well. Serve with a sprinkle of the remaining breadcrumb mixture.
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