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Pasta with Olives and Caperberries
Pasta with Olives and Caperberries is a modern British recipe for a classic vegetarian dish of fusilli pasta served with a tomato-based sauce containing mushrooms, onions, olives and caperberries served garnished with parsley and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Pasta with Olives and Caperberries.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4–5
Rating: 
Tags : Vegetarian RecipesHerb RecipesVegetable RecipesBritish Recipes
A British recipe for a classic vegetarian dish of fusilli pasta served with a tomato-based sauce containing mushrooms, onions, olives and caperberries served garnished with parsley and Parmesan cheese.
Ingredients:
500g fusilli (spiral) pasta
2 tbsp olive oil
2 medium onions, peeled and chopped
2 garlic cloves, crushed
350g button mushrooms, sliced
1 large red bell pepper, sliced into strips
425g tin of tomato purée (tomato paste)
1/2 tsp brown sugar or palm sugar
1/2 tsp cracked black peppercorns
80g pitted black olives
80g caperberrires
4 tbsp fresh flat-leaf parsley, shredded
4 tbsp fresh parsley, shredded
4 tbsp freshly-grated Parmesan cheese
Method:
Bring a large pan of lightly-salted water to a boil. Add the pasta and boil, uncovered, for between 8 and 12 minutes, or until just tender.
Drain the pasta and set aside,
Heat the olive oil in a wok, add the onions and stir-fry for 3 minutes. Now add the garlic and continue stir-frying for about 2 minutes more, or until the onions are soft but not coloured.
At this point, stir in the mushrooms and bell peppers and continue stir-frying for about 4 minutes more, or until the mushrooms are soft.
Add the tomato purée, sugar and black peppercorns. Cook, stirring frequently, until the sauce comes to a boil.
Now stir the pasta into the sauce and add the olives, caperberries and herbs. Continue cooking until all the ingredients are heated through.
Turn into a serving bowl, sprinkle with the grated Parmesan cheese and serve.
