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Ingredients
  • One pack of spaghetti - here we use quinoa and amaranth spaghetti from Ceres Organics
  • ½ brown onion - diced
  • 1 to 2 cloves garlic - crushed and diced
  • 4 medium chopped tomatoes
  • ½ red capsicum chopped
  • ½ cup olives, pitted and halved
  • ½ stalk broccoli florets, cut small
  • 2 tbsp tomato puree
  • ¾ cup water
  • Pinch salt
  • 1 tsp apple cider vinegar
  • Optional basil/spinach leaves
  • 1 Tbsp coconut oil
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