Posts Tagged ‘Italian food’

Spaghetti With Sundried Tomato and Olive Paste

June 1, 2010

I made a jar of sundried tomatoes, olives and caper paste (previous post) because I love the ingredients. I had it with baguette, but there is only so much bread I can eat. So, I tried mixing it with pasta, and it’s good. I paired the paste with prawns and cherry tomatoes for the sweetness, to balance off the saltiness of the olives and capers. Fresh basil from the garden adds aroma and freshness, and voila…. a quick meal. I actually made it on a weekday morning – in between getting ready for work and rushing my daughter to school – so it’s a quick dish to make – boil spaghetti, drop in the prawns in the boiling pasta water for three minutes, halve the cherry tomatoes and slice up some basil leaves.

Here’s my favourite Italian cookbook again – I love the step-by-step pictorial illustration, the rich cultural histories, the personal anecdotes, the reliable and clear instructions in the recipes, and of course the gorgeous pictures.


Sundried Tomato, Olives and Caper Paste

May 22, 2010

The Italian Cookery Course by Katie Caldesi is my current favourite cookbook. I do not only enjoy reading it, and learning loads about Italian cooking, but I was actually inspired to try out the recipes. Check out the review on

I made this simple paste because I love all the ingredients – sundried tomatoes, olives and capers. I had just made a batch of oven-dried tomatoes for Veggie Chick and Marty Thyme’s Crazy Juliet sandwiches, and so I shamelessly asked back 200g from them. It turned out I only have olives with pits, so I ate half the bottle up instead of pitting them….yums.

Anyway, it was easy enough to run down to the supermarket to buy a bottle of pitted olives, except that I also bought eight other items.

Anyway, I just blitzed everything in the blender, and it was all done. I ate it plain on baguette,  and also had it with spaghetti, prawns, cherry tomatoes and fresh basil leaves.

Sun-dried tomatoes are pricey in Malaysia, but it’s easy to make them. Check out my post on making oven-dried tomatoes in a slow slow oven.


Sundried Tomato, Caper and Olive Paste

100g sun-dried tomatoes

100g good-quality olives, pitted

100ml extra virgin olive oil

1 tablespoon of capers, rinsed

1/2 dried or fresh red chilli, chopped

a good pinch of salt

Whizz all the ingredients in a food processor, and adjust the seasoning to taste.