When you are super hungry, this is going to cut it! I love to whip this up for dinner. Its quick and tasty as and, gluten-free. You don’t need to add any salt to this dish as the there is plenty of saltiness from the olives and capers. This is my take on the italian classic.
YOU WILL NEED:
250g organic rice quinoa spaghetti (gluten-free)
1/2 red onion diced
1 garlic clove diced
1 tbsp capers
1/2 tsp chilli flakes
1/4 cup kalamata olives
2 large handfuls baby spinach
organic extra virgin olive oil (evoo)
soft goats cheese
cracked black pepper
Boil a large pot of water. Add the quinoa spaghetti and cook for 13-15 mins on a medium heat.
Meanwhile, warm a fry pan. Add a drizzle of evoo. Fry the onion until translucent. Add the garlic, capers and chilli flakes. Fry for 1 minute. Lastly add the kalamata olives.
Drain the cooked spaghetti and add to the frypan with the other ingredients. Add the baby spinach and mix through until wilted.
Drizzle with a little more olive oil, season with cracked pepper and crumble the goats cheese on top to serve.