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A Plate of Alio Olio. 

Fifteen minute Alio Oilo Recipe

Chef Tripti
Quick and easy pasta recipe. Alio olio in fifteen minutes. With Artichoke, olives and capers.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 2 people

Equipment

  • Digital scales

Ingredients
  

  • 200 gms Spaghetti for mains, 160 gms for starter
  • 14 gms Garlic
  • 94 gms Artichoke canned
  • 220 gms Plum tomatoes two in numbers
  • 35 gms Black Olives
  • 35 gms Green Olives
  • 30 gms Capers
  • 10 gms Parsley
  • Vegan Parmesan style cheese
  • 30 gms Olive oil
  • ½ teaspoon Chilli Flakes
  • salt to taste

Instructions
 

  • Fill a large pot with water. Add salt and bring to a boil.
  • Finely chop the garlic.
  • Once the water is boiling, add the spaghetti to the pot, making sure it is submerged. Cover and cook till al dente - about 2 minutes before the cooking time mentioned on the pasta packet.
  • While the pasta is cooking, cut the tomatoes in half. De-seed them and cut into medium sized dice.
  • Cut the artichokes into quarters.
  • Roughly chop the parsley
  • In a pan over a medium heat, add the olive oil and sauté the garlic for a minute. Then add the chopped tomatoes and season with salt.
  • Add the artichokes and sauté for a minute.
  • Drain the pasta and add to the pan. (a little bit of water is alright)
  • Break the olives and capers between your fingers and add to the pasta.
  • Add chilli flakes and mix.
  • Turn off the heat and add the chopped parsley and grated parmesan cheese.
  • Mix well. Garnish with some more parsley and parmesan cheese. Serve
Keyword comfort food, quick meals, vegan