Tomato & olive pasta

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

All the flavours of the Mediterranean are in this tasty vegetarian dish. It also contains good amounts of amino acids, antioxidants, folate and potassium.


750 g (1 lb 10 oz) vine-ripened tomatoes, finely chopped

1 small red onion, finely chopped

2 cloves garlic, finely chopped

110 g (4 oz/½ cup) chopped pitted green olives

3 tbs capers, rinsed and chopped

1 tsp dried oregano

1 tbs olive oil

1 tbs white wine vinegar

500 g (1 lb 2 oz) spaghetti

300 g (10½ oz) tin soya beans, rinsed and drained

1 handful oregano


1. Combine the tomatoes, onion, garlic, olives, capers and dried oregano in a bowl. Whisk together the oil and vinegar in a small bowl, then toss through the tomato mixture. Season with salt and pepper. Cover and set aside for at least 1 hour to allow the flavours to develop.

2. Meanwhile, cook the pasta in a large saucepan of boiling salted water for 10 minutes, or until just tender. Drain and return to the saucepan. Toss the tomato mixture and soya beans through the hot pasta. Garnish with the oregano leaves. Serve with a lettuce salad.