• 150g spaghetti
  • 3 from a jar whole roasted red peppers
  • 1/2 clove garlic
  • 2 sprigs thyme, stripped of leaves
  • extra-virgin olive oil
  • 2 tbsp toasted pine nuts, plus extra to serve
  • a handful flat-leaf parsley
  • 14 kalamata olives
  • 1 ball mozzarella or burrata


  • STEP 1

    Cook the spaghetti in a large pan of boiling salted water until al dente.

  • STEP 2

    For the ajvar, put the roasted peppers, garlic, thyme and 2 tbsp olive oil in a food processor and whizz until puréed. Add the pine nuts and parsley and pulse a few times until chunky.

  • STEP 3

    Squash the olives with the flat of a large knife to pop out the stones, then cut the flesh into quarters.

  • STEP 4

    Drain the pasta, tear in the mozzarella and toss with the pepper ajvar. Divide between two plates then scatter over the olives and more pine nuts, if you like.


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