Spaghetti with Tomato and Caper Sauce


  • 4 servings
  • 400 g spaghetti
  • 800 g of tomatoes, chopped
  • 4-5 cloves garlic (finely chopped)
  • 80g pitted olives (sliced)
  • 30-40 g jar of capers, chopped
  • 4 tablespoons olive oil
  • 1 tablespoon dry oregano
  • 1 bunch parsley (chopped)
  • 2-3 chilies - optional
  • salt and pepper to taste

Heat olive oil in a pan over medium heat and sauté the garlic. When the garlic is tender, add tomatoes, capers, olives and hot peppers. Reduce heat and simmer for 10-15min. Add oregano when halfway through cooking.

Boil pasta in salted water, removing two minutes before stated time on package. Drain and add to the tomato and caper mixture. If necessary add a little pasta water to the sauce. Toss to coat well.

Serve in deep bowls and sprinkle with parsley.

Enjoy your meal!

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