Spaghetti with Olives and Capers – Spaghetti alla Vesuviana

Spaghetti with Olives and Capers – Spaghetti alla Vesuviana is an old Neapolitan recipe that is a lovely main dish but also a side dish. It is very easy to prep and easier to cook. A meal you will remember. The beautiful blend of spaghetti with the salty olives and sweet tomatoes compliment each other.

Spaghetti with Olives and Capers – Spaghetti alla Vesuviana

Another superb vegetarian recipe from Italy. The simple ingredients produce amazing flavours with a mild heat.

4.83 from 40 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Herbs, Pasta, Spice, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 501kcal

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Ingredients

 

MetricImperial

• 1 lb spaghetti 450 g
• 3 tbsp olive oil 45 ml
• 3 cloves garlic finely chopped
• 2 cups canned tomatoes chopped, 500 ml
• 12 fresh green olives pitted and chopped
• 12 fresh Kalamata olives pitted and chopped
• 2 tbsp capers 30 ml
• 1 pinch crushed red pepper flakes
• 1/2 tsp oregano chopped fresh, 5 ml
• salt to taste
• ground pepper to taste

Instructions

• Heat the oil in a large skillet over moderate heat and saute the garlic and red pepper flakes for about 2 minutes.
• Add the tomatoes, salt, and pepper and cook uncovered until most of the liquid has evaporated, 15 to 20 minutes.
• Add the olives, capers, and oregano and cook for 5 minutes.
• Add the cooked pasta to the skillet and toss to combine. `

Notes

Note:

• You can use thin noodles instead of spaghetti if you wish. Cook according to the packet instructions.

Nutrition

Calories: 501kcal | Carbohydrates: 83g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1627mg | Potassium: 245mg | Fiber: 6g | Sugar: 7g