Italian
10 Minute Kitchen

Ingredients
1 pack Barilla Spaghetti No. 7
3 punnets Perino Grape Tomatoes
60mL olive oil
2 garlic cloves
2 tbsp small capers
130g pitted Kalamata olives
1/2 bunch fresh basil
Method
Boil water and then salt water well. Cook Barilla Spaghetti (keeping 1/2 cup of the boiled pasta water) until al dente (approx 9 mins).
Chop the Perino Grape tomatoes in half, leaving some whole for texture.
Finely chop the garlic cloves.
In a hot pan, add a splash of olive oil and then add the tomatoes, cover with a lid. Shake/stir regularly so they cook evenly.
Rinse and roughly chop the capers.
Roughly chop the olives.
Add garlic, capers and olives to the tomatoes.
Remove the leaves from the basil and finely chop the stalks. Add to the tomato sauce.
Add half a cup of the pasta water to thicken the sauce.
Reduce heat and mix well.
Add the spaghetti directly to the tomato sauce, stir through and plate up.
Add extra fresh basil leaves and grated parmesan.

Dezi Madafferi
Dezi Madafferi is an avid home cook who first graced our television screens on Channel 7’s Plate of Origin, where her ‘Team Greece’ recipes won her team the competition. Co-host on Ten Minute Kitchen channel 10, Season 2, Dezi brings her joyful energy to quick and easy recipes.
Dezi’s easy-to-make Mediterranean recipes inspire and are loved by, not only her 111K followers on Instagram, but equally a number of reputable brands, She is the official ambassador for Riverina Dairy Co and has worked with the likes of Tasman Butchers regularly, Barilla, Coca-Cola , Harris Scarfe, and Old El Paso, sharing family-friendly recipes. Dezi has also created reels showcasing the Dandenong Market and events.
As a mother of two girls, a wife and owner of ‘Dezi cooks seasoning range’ she enjoys keeping recipes and styling simple and attainable for families and entertaining, and it’s this authenticity that has helped Dezi to build a loyal following online.

Inspiration Starts Here
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