Vegetarian recipe ideas
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Cook the spaghetti in a large pan of boiling salted water until al dente.
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.
Squash the olives with the flat of a large knife to pop out the stones, then cut the flesh into quarters.
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.