Spaghetti with caper sauce

Μακαρόνια με σάλτσα κάπαρης Xenia συνταγή
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  • ½ cup Extra Virgin Olive Oil XENIA
  • 4 sprin onions
  • 4 ripe tomatoes
  • 8 green Stuffed Olives XENIA
  • 2 tbsp Capers Xenia
  • A pinch ground parsley
  • ½ tsp oregano
  • ½ cup chopped parsley
  • 400 g spaghetti
  • Salt
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Serves: 4

Chop the soring onions, the tomatoes, after peeling them, the XENIA stuffed Olives and the Xenia Capers. In a bowl, put the Extra Virgin Olive Oil XENIA and the remaining ingredients, apart from the spaghetti and the salt. Cover and keep them in the fridge, for at least 2 hours. Then, boil the spaghetti in abundant salted, boiling water and, when they get al dente, drain and replace them in the saucepan. 

Add the cold sauce in the hot pasta, mix well and serve, add ½ cup chopped basil leaves.

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