Crop the spring onions, the tomatoes, after peeling them, the olives and the capers. In a bowl, put the extra virgin olive oil 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. Optionally, add ½ cup chopped basil leaves.
Spaghetti with capersauce
Ingredients
- ½ cup extra virgin olive OIL XENIA
- 4 spring onions
- 4 ripe tomatoes
- 8 green (stuffed) olives XENIA
- 2 tbsp capers XENIA
- A pinch ground clove
- ½ tsp oregano
- ½ cup chopped parsley
- 400 g spaghetti
- Salt
