Roasted Pepper Pasta with Olives, Capers and Pine Nuts


  • 200g fusilli pasta, or pasta of your choice
  • 1 jar Sacla’ Roasted Pepper Pasta Sauce
  • Handful of black olives, pitted
  • 2 tsp capers
  • Handful of pine nuts, toasted


  1. Add the pasta to a pan of boiling salted water and cook as per pack instructions. Drain.
  2. Mix the sauce with the hot pasta then stir through the olives and capers, and reheat.
  3. Transfer to serving dishes and sprinkle over the pine nuts.
Serves: 2Cooking time: Share recipeReview this recipe


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