capers Archives

Cauliflower recipes

Parmesan-and-lemon chicken

15 minutes

Broccoli recipes

Grilled broccoli salad

20 minutes

Egg recipes

Warm Niçoise salad

15 minutes

Pasta recipes

Home-made pasta with green olives, kale and chilli

25 minutes

Beef recipes

Braaied rib-eye steak with salsa verde

1 hour

Cheat recipes

Pull-apart lamb shank with roast tomato salad and tzatziki

40 minutes

Salad recipes

Heirloom tomato carpaccio

Soup recipes

Green vegetable soup

30 minutes

Wholewheat fusilli with green olives and herbs

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g Woolworths organic spelt fusilli
1⁄3 cup extra virgin olive oil
2 T butter
3 cloves garlic, smashed
6 anchovies, roughly chopped
20 g capers
1 green chilli, finely chopped
30 g Italian parsley, roughly chopped
10 Woolworths Nocellara Di Castelvetrano olives, pitted
10 Woolworths queen olives, pitted
1 lemon, zested and juiced
20 g basil
sea salt and freshly ground black pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente. Drain, reserving ¼ cup pasta water.

2. Heat the oil and butter in a pan over a medium heat. Add the garlic and cook until soft and golden. Add the anchovies, capers, chilli and parsley and cook for 1 minute.

3. Toss in the remaining ingredients, then fold through the pasta and reserved water. Season to taste.

Find more pasta recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Crispy brined pork belly

Spicy tuna sub

Parmesan-and-lemon chicken

Grilled broccoli salad

Warm Niçoise salad

Home-made pasta with green olives, kale and chilli

Braaied rib-eye steak with salsa verde

Pull-apart lamb shank with roast tomato salad and tzatziki

Heirloom tomato carpaccio

Green vegetable soup

Smoked salmon blini tart with beetroot-stained quail’s eggs

Wholewheat fusilli with green olives and herbs

Wholewheat fusilli with green olives and herbs

Ingredients

Method