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(Vegan) “Bigot” Cavatappi De Cecco with black olives, capers & our secret tomato salsa!


Ingredients for 4 people

350g of Cavatappi pasta 

2 Medium onions sliced 

1 Cup of black olives stoned 

1/2 Cup of capers rinsed 

1/3 Cup of freshly chopped Italian parsley 

2 Cups of Medifoods secret tomato salsa 


  1. In a large pan fry the onions with a little extra virgin olive oil until they start to brown. Add the olives and capers and toss it for a couple of minutes.

  2. Let it cool and with a hand blender or food processor whiz the onions and olives mixture. 

  3. Don’t whiz it too fine, it is ok if it is a little rough.

  4. Cook the cavatappi in plenty of salted water until al dente and in the meantime reheat the secret tomato salsa. 

  5. Add the onion and olives mix and simmer for a couple of minutes.

  6. Drain the pasta and add into the sauce. Toss it about adding the chopped Italian parsley. Serve with a sprinkle of extra virgin olive oil on top 

Buon Appetito!  

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