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Whole wheat spaghetti with olives, capers and sun-dried tomatoes

preperation 15΄ Preparation
cup 35΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Spaghetti No6 Whole Wheat

500 g MISKO Spaghetti No6 Whole Wheat

100 ml water in which the pasta was boiled

100 g sun-dried tomatoes, finely chopped

20 olives, sliced in small pieces

2 tbsp. capers

2 tbsp. fresh oregano

olive oil


freshly ground pepper

materials METHOD

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6 Whole Wheat. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.

Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.

In the same pot, heat up 2 tbsp. olive oil on medium heat. Saute the sun-dried tomatoes for 1-2 minutes, add the olives and capers and pour in the water we used to boil the pasta.

Add the pasta, mix gently to blend the ingredients together, and remove from the heat.

Serve immediately sprinkled with some fresh oregano.

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