Richo’s Summer Pasta

Serves 4
Time 15 minutes


1 packet spaghetti
4 tbsp extra virgin olive oil
½ red onion, sliced
4 cloves garlic, crushed
200g button mushrooms, sliced
Salt & pepper
235g pitted green olives
1 tbsp capers
310g grilled peppers
220g semi dried tomatoes and oil from the jar
1 bunch chives, finely chopped
1 bunch parsley, finely chopped
1 bunch basil, leaves picked 

To serve
4 baby Bocconcini balls, roughly torn


Cook spaghetti in salted boiling water, following packet instructions.
Heat a pan over medium heat. Add extra virgin olive oil and sauté onions, garlic and mushrooms. Season with salt and pepper and add olives, capers, peppers and semi dried tomatoes plus oil from jar and continue to cook for a few minutes. Add cooked pasta with some of the cooking water to the pan, and herbs and stir through.
Serve with bocconcini and parmesan.