Pasta · FIRST EDITION

Tomato, caper & olive fusilli

A bright tomato sauce with olives and capers tucked into every forkful.

25 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

The tomato pasta you already know, with a sharp, briny finish from a small spoonful of capers.

Here’s how.

1
Start the sauce
Heat oil in a saucepan. Cook garlic gently for 1 minute, then add tomatoes. Simmer for 12–15 minutes, stirring occasionally.
2
Cook the pasta
Meanwhile bring a large pan of water to a boil, add salt and cook fusilli according to the packet. Keep a mug of cooking water before draining.
3
Add the briny bits
Stir olives and capers into the sauce and simmer for another 2 minutes.
4
Toss and finish
Add pasta and parsley to the sauce. Loosen with a little reserved pasta water. Taste before adding extra salt, as olives and capers are already salty.

Rinse the capers first if they taste very salty. Add them near the end to keep their flavour distinct.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.