Heart of Palm Spaghetti with Crushed Tomatoes, Button Mushrooms and Capers
A light, colourful dish: heart of palm spaghetti tossed in a simple tomato sauce with button mushrooms and capers. It comes together in no time, perfect for a busy weeknight.
🛒 Ingredients
4 servings
- 280 g heart of palm spaghetti, drained (1 jar)
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves
- 240 g crushed diced tomatoes, drained
- 65 g capers, drained
- 200 g button mushrooms, sliced and drained
- Fresh basil leaves, to taste
- Freshly grated Parmesan, to taste
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Directions
- 1
Sauté the sliced garlic in the olive oil until golden, taking care not to burn it.
- 2
Add the crushed diced tomatoes and let them soften briefly.
- 3
As soon as it comes to a boil, stir in the heart of palm spaghetti.
- 4
Add the capers and mushrooms, then simmer for 10 minutes over low heat.
- 5
Turn off the heat and scatter over fresh basil leaves to taste.
- 6
Plate up, sprinkle with grated Parmesan and enjoy right away.
💡 Chef's Tip
Heart of palm spaghetti is already cooked, so it only needs warming through — don't boil it for long or it loses its bite. Add the basil off the heat to keep its aroma, and season at the end since the capers are already salty.
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